Ground Venison Greek Gyro Meat

Ground Venison Greek Gyro Meat

from homemakingwithoutfear.com
Hearty Dinners
25 min

This ground venison gyro meat is flavorful and so good wrapped in homemade flatbread with all the toppings. This recipe is very good as leftovers. Simply slice the patties in thin strips and heat in a skillet. No gamey flavor at all. Substitute ground beef, pork, lamb or turkey!

Ingredients

  • 1 poundground venison or ground meat of choice
  • 1 teaspoongarlic powder or 1 clove fresh that is finely chopped or grated
  • 1 teaspoononion powder or 1 teaspoon finely chopped or grated onion
  • 1 teaspoonslemon zest (about 1/2 lemon)
  • 1 tablespoonlemon juice
  • 1 teaspoonsalt
  • ½ teaspoonpepper
  • 1 teaspoonsdried oregano
  • 1 teaspoondried cumin
  • ½ teaspoondried cilantro or 1 tablespoon fresh chopped
  • 1 tablespoon(or more) of olive oil for frying

Directions

  1. 1

    In a large bowl mix ground meat with all herbs and seasonings.

  2. 2

    Cover and refrigerate for at least 2 hours or overnight to let flavors marinate.

  3. 3

    Form ground meat in long narrow patties about 1/2 inch thick.

  4. 4

    Heat cast iron skillet or non-stick pan with 1 Tablespoon of olive oil.

  5. 5

    Sear ground meat on first side for 4-5 minutes until nicely browned.

  6. 6

    Flip and brown the second side about 2-4 minutes until cooked through.

  7. 7

    Remove and keep warm.

  8. 8

    Serve ground gyro meat patties on flatbread with tomato, lettuce, thinly sliced red onion, cucumber, borage microgreens, feta cheese or even over a salad. Top with homemade Tzatziki Sauce.