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VENISON GYROS

VENISON GYROS

from thewildgamegourmet.com
95 min
4 servings

Ingredients

  • ground venison

    ), (around 80% lean

    2 lb
  • onion

    finely chopped

    ½ c
  • dried thyme
    1 tsp
  • dried rosemary
    1 tbsp
  • dried marjoram
    1 tbsp
  • ground cumin
    1 tsp
  • garlic powder
    ½ tsp
  • ground black pepper
    ½ tsp
  • kosher salt
    2 tsp
  • all-purpose flour
    2 c
  • kosher salt
    1 ½ tsp
  • sugar
    ½ tsp
  • ground cumin
    ½ tsp
  • baking powder
    ¼ tsp
  • plain yogurt)

    (don't use greek yogurt. it's too thick

    1 c
  • olive oil

    rendered pork or duck fat), (for cooking the roti

    5 tsp

Directions

Process the ingredients

  1. 1

    In a food processor pulse the onion until it is finely minced. Pour the onions into the center of a kitchen towel. Twist the towels squeezing out all of the juice from the onions. Discard the onion juice.

  2. 2

    Add the onion, cold ground venison, and the remaining ingredients to the food processor. Process for 1 to 2 minutes, or until a thick paste forms.

Press and refrigerate

  1. 1

    Place the deer meat mixture into a loaf pan and press down hard ensuring there are no air pockets left in the meat. Cover and refrigerate for 1 hour.

Cook the meat

  1. 1

    While the meat is chilling, pre-heat your oven to 325 degrees F.

  2. 2

    Place the loaf pan into a water bath and cook uncovered until the internal temperature reaches 165 degrees F. Drain out any fat from the pan. Line the top of the meat with a few strips of aluminum foil.

Press and rest

  1. 1

    Now you want to place something on top of the meat to weigh it down while it's resting in the pan. This can be a few canned food items (you may need to cut a piece of cardboard to fit over the meat to balance the cans). If you have a brick or something similar in shape, even better. Just wrap it up and place it on top of the meat. Let the meat rest while the weight is on top for 30 minutes to 1 hour. Now your gyro meat is ready to slice and serve.

Directions for the roti

  1. 1

    Combine all of the dry ingredients in a bowl and mix until combined. Add the yogurt and mix with your hands until the dough just starts to form and come together. Transfer to a floured work surface and knead for about two minutes. Alternatively, you can place all of the ingredients in a stand-mixer bowl and mix with a dough hook for about 5 minutes.

  2. 2

    Let the dough rest for 15 minutes covered with a damp paper towel. Divide the dough into 5 pieces and roll out to around 1/8" thick circles.

  3. 3

    Heat 1 teaspoon of the rendered fat on medium-high heat in a cast iron or non-stick skillet. Cook the roti on each side for about two minutes or until nice and golden brown. Place the roti on a dry paper towel and then repeat with the rest of the dough.

About this Recipe

Savor the Wild: Delicious Homemade Venison Gyros

Looking for a unique twist on a beloved classic? Our Venison Gyros recipe brings the rich, earthy flavors of wild game to your table in a delightfully fresh and satisfying way. Forget your standard lamb or chicken gyros; this recipe showcases succulent ground venison, seasoned to perfection with a Mediterranean-inspired blend of thyme, rosemary, marjoram, and cumin, all nestled in soft, homemade flatbread.

This homemade gyros experience starts with premium ground venison. Its lean nature and distinct flavor profile make it an exciting alternative, offering a deeper, more robust taste that pairs beautifully with the vibrant herbs and spices. We've crafted a simple yet flavorful meat mixture that gets incredibly tender and juicy, ensuring every bite is packed with goodness.

What truly elevates these venison gyros is the accompanying homemade roti. While store-bought pita works in a pinch, taking a few extra minutes to whip up these soft, pliable flatbreads makes all the difference. Made with yogurt, they have a wonderful texture and slight tang that perfectly complements the savory venison. Cooked with olive oil or rendered fat, they achieve a delightful golden crispness on the outside while staying tender within.

Tips for Perfect Venison Gyros:

  • Seasoning is Key: Don't shy away from the herbs and spices. They really bring out the best in the venison.
  • Don't Overwork the Meat: When mixing the venison with the seasonings, handle it gently to keep it tender.
  • Roti Success: Ensure your yogurt is plain and not too thick. If the dough seems too dry, a tiny bit more yogurt can help.

Serve your incredible wild game gyros with traditional toppings like creamy tzatziki sauce, crisp shredded lettuce, diced tomatoes, thinly sliced red onion, and a sprinkle of fresh parsley. This recipe is not just a meal; it's an adventure in flavor, proving that healthy, easy gyros can be incredibly satisfying and gourmet. Get ready to impress your family and friends with this outstanding main course!

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