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Prep Time: 30 Minutes Cook Time: 6 Minutes |
Ready In: 36 Minutes Servings: 6 |
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I love venison, and got a great cookbook on this lean meat. I have been adjusting some of the recipes to my taste, so here is the first one! Ingredients:
1 cup plain yogurt, greek style (for the dressing) |
1 teaspoon dill (for the dressing) |
1/8 teaspoon garlic powder (for the dressing) |
1/2 cucumber (finely chopped for the dressing) |
2 tablespoons olive oil |
1 lb venison tenderloin (cut into 2-inch x 1/4-inch slices) |
2 1/2 small red onions |
2 garlic cloves, minced |
2 teaspoons oregano |
1 pinch salt |
4 pita pockets |
4 lettuce leaves |
8 slices tomatoes |
Directions:
1. Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.
2. In 12 nonstick skillet, heat oil.
3. Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.
4. Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.
5. Assemble the pitas and enjoy!
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