Venison Gyros

Featured recipe from our friends at Weston Products

2 lbs. venison, cubed
One quarter large white onion, diced
5 cloves garlic, smashed
1 Tablespoon cumin
2 teaspoons dried parsley
1 teaspoon marjoram
1 teaspoon crushed rosemary
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1 teaspoon oregano

For after the grind, add:
1 Tablespoon dried parsley
1 teaspoon coarse ground black pepper
1 teaspoon crushed rosemary
1 teaspoon dried oregano

Olive oil for frying
Pita bread
Fresh tomatoes & lettuce
Fresh white onions
Feta cheese

Prepare Gyro Meat

1. Keep all metal parts of the meat grinder in the freezer until you're ready to grind.
2. Grind the venison through the coarse plate of the meat grinder into a bowl over ice.
3. Mix the ground venison with the rest of the gyro ingredients. Grind through the medium plate.
4. Grind the mixture through the fine plate.
5. Sprinkle in the remaining parsley, pepper, oregano, and rosemary. Mix well.
6. Spread the meat in a greased loaf pan, pressing down tightly, and spread to the edges.
7. Bake in a preheated oven at 350 degrees for 45 minutes, or until the internal temperature reaches 165 F.
8. Let cool, wrap tightly in plastic wrap, then refrigerate at least 6 hours.

Serve Gyros

1. Slice the gyro meat from the loaf with a serrated knife.
2. Fry in olive oil in a skillet for a minute on each side (until browned).
3. Serve the gyro meat on pita with a handful of *sweet potato fries on the side, and heavy dollops of tzatziki sauce, lettuce, tomato, and onions. (Hint – use the mandolin to thinly slice the tomato and onions.) Sprinkle with Feta cheese.




​Tzatziki Sauce
1 cup greek yogurt
1 cucumber
1 tablespoon dill
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon white wine vinegar
1 teaspoon black pepper
1/2 teaspoon kosher salt

1. Grate cucumber with the Weston Mandoline Slicer.
2. Mix together all ingredients, cover, and refrigerate.

*Find the recipe for Weston Products’ Sweet Potato Fries  at

Find more tasty recipes for preparing your fish and game from the Outdoor News "Taste of the Wild" here:

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Categories: 1.Location, Big Game, Cooking, Cooking, Recipes

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