Directions:
- 1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
- 2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 5-8 minutes. Pile the meat onto warmed pitas , and top with tomatoes, cucumbers and tzatziki to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.67 Kcal (1477 kJ) | ||
| Calories from fat | 107.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 30.54mg | 1% | |
| Potassium | 122.29mg | 3% | |
| Total Carbs | 8.53g | 3% | |
| Sugars | 0.76g | 3% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 51.19g | 102% | |
| Vitamin C | 4.8mg | 8% | |
| Iron | 8.4mg | 47% | |
| Calcium | 59.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 115.19 Kcal (482 kJ) | ||
| Calories from fat | 35.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 18% | |
|---|---|---|---|
| Cholesterol | 13.33mg | 14% | |
| Sodium | 9.97mg | 1% | |
| Potassium | 39.94mg | 3% | |
| Total Carbs | 2.79g | 3% | |
| Sugars | 0.25g | 3% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 16.72g | 102% | |
| Vitamin C | 1.6mg | 8% | |
| Iron | 2.8mg | 47% | |
| Calcium | 19.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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