Steps to Prepare Grilled Venison Backstrap Medallions

Venison Gyros

Prepare your sauce while the venison sits.

Recipe Summary Venison Gyros

This is a twist on the classic Greek sandwich.

Ingredients | Grilled Venison Backstrap Medallions

2 tablespoons olive oil

1 ½ 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

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.

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.

Info | Grilled Venison Backstrap Medallions

prep: 15 mins cook: 30 mins additional: 2 hrs total: 2 hrs 45 mins Servings: 6 Yield: 6 sandwiches

TAG : Venison Gyros

World Cuisine Recipes, European, Greek,