Time
165 min
Serving
6 persons
Calories
432
This is a twist on the classic Greek sandwich.
Ingredients
- olive oil: 2 Tbsp
- ½ tablespoons ground cumin: 1 piece
- garlic: 1 Tbsp (minced)
- marjoram: 2 tsp (dried)
- ground dried rosemary: 2 tsp
- oregano: 1 Tbsp (dried)
- red wine vinegar: 1 Tbsp
- salt and pepper: (to taste)
- venison, cut into 1/4 thick strips: 3 pound
- pita breads, warmed: 1 pack (12 ounce pack)
Metric Conversion
Stages of cooking
-
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.
