Remi Warren’s Venison Gyros
This venison gyro recipe transforms your hard-earned wild game into a Mediterranean-inspired dish that’ll make you forget all about traditional lamb gyros.jos
Remi Warren’s Venison Gyros
This recipe comes from Remi Warren, TV host, founder of Montana OutWest Outfitters, and friend of Montana Knife Company.
4
20 minutes
15 minutes
450
Greek
Dinner
I’ve spent years perfecting this delicious venison gyro recipe. It transforms your hard-earned wild game into a Mediterranean-inspired dish that’ll make you forget all about traditional lamb gyros.
The secret is getting that perfect crispy exterior while keeping the meat tender and flavorful on the inside — and using a well-sharpened knife to put the venison gyros together.
Ingredients
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- 1 lb. ground venison
- 2 tsp. paprika
- 1 tsp. garlic salt
- 1 1/2 tsp. oregano
- 1/4 tsp. thyme
- 1 tsp. rosemary
- 1 Tbsp. dill
- 3 cloves of garlic, pressed
- 1/2 lemon, juiced
- Olive oil for cooking
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- Flatbread
- Fresh tomatoes, diced
- Red onion, thinly sliced with your favorite kitchen knife
- Tzatziki sauce
Directions
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Combine your ground venison with all the seasonings in a large mixing bowl. Press the garlic cloves and add them to the mixture. Squeeze in the fresh lemon juice. Mix thoroughly with your hands until all ingredients are well incorporated.
Line a cookie sheet with parchment paper, leaving excess paper on both sides. Spread the venison mixture to about 1/4-inch thickness. Fold the excess parchment over the top.
Place a second baking sheet on top and press down to create a uniform thickness. Using a sharp knife, cut into strips that match your flatbread length. (Don’t forget to clean your knife properly first.)
Heat olive oil in a skillet to 350°F. Cook the meat strips until they develop a crispy exterior. Remove and let rest on a plate.
Warm your flatbread. Layer the crispy venison strips on top, then diced tomatoes and sliced onions. Finish with a generous dollop of tzatziki sauce.
