Venison Gyros
These venison gyros are a twist on the classic Greek sandwich.
olive oil
2
tablespoons
ground cumin
1 ½
tablespoons
minced garlic
1
tablespoon
red wine vinegar
1
tablespoon
dried oregano
1
tablespoon
dried marjoram
2
teaspoons
ground dried rosemary
2
teaspoons
salt and pepper to taste
venison, cut into 1/4-thick strips
3
pounds
pita breads, cut in half and warmed
6
unknown
 Whisk olive oil, cumin, garlic, vinegar, oregano, marjoram, rosemary, salt, and pepper together in a large glass or ceramic bowl. Add venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
  Heat a large skillet over medium-high heat. Working in batches of 1/2 pound at a time, add venison and cook until browned on the outside and no longer pink on the inside, about 8 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  Pile onto warmed pitas to serve.
