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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a twist on the classic Greek sandwich. 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 to taste |
3 pounds venison, cut into 1/4 thick strips |
1 (12 ounce) package pita breads, warmed |
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 8 minutes. Pile the meat onto warmed pitas to serve.
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