One meat I always have an abundance every fall and winter is venison. I am always looking for new, innovative venison dishes. I love gyros and Middle Eastern inspired dishes. I spent a summer in college studying in the Atlas Mountains of Northern Morocco, and dishes like couscous and schwarma were some of my favorites.
This recipe is my own creation. I used ground venison, but of course, I think lamb would work great. Next, I chopped garbanzo beans, red onion, Kalamata olives, and fresh garlic in the food chopper. I mixed these ingredients in a large bowl with salt, black pepper, cayenne pepper, and Moroccan spice rub. I spooned this mixture into 8 pita pockets and smashed flat. I brushed olive oil on both sides of the pita bread. Then, I placed the pita pockets on a cookie sheets baked them in the oven at 400 degrees for 20 minutes turning once at 10 minutes. While the gyros cooked, I made a homemade spicy Tzatziki sauce.
These venison gyros hit the spot. They were a quick and easy hot dish for a cold fall night. Baking the pita bread in the oven gave the gyros a nice crunch. Chopping the ingredients blended the flavors evenly so that every bite had the same great taste. I will be posting the exact recipe soon. Try it out and let me know what you think. Enjoy!
Complete recipe click here.