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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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We really liked this recipe, its great to throw the marinade together in the morning and its a matter of minutes to cook and assemble when you get home. I think the venison is a great (and cheap, if you know a hunter) substitute for lamb, especially in recipes like this where the meat is lightly cooked. Cook too much, though, and you will get some tough meat. Ingredients:
2 tablespoons olive oil |
1 1/2 tablespoons ground cumin |
1 tablespoon minced garlic |
2 teaspoons dried marjoram |
2 teaspoons ground dried rosemary |
1 tablespoon dried oregano |
1 tablespoon red wine vinegar |
salt and pepper |
3 lbs venison, cut into 1/4 thick strips |
1 (12 ounce) package pita breads, warmed |
1 tomato, chopped |
1 cucumber, chopped |
1/2 cup tzatziki, sauce |
Directions:
1. 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. 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.
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