About this recipe:This sandwich is not only quick and easy to make, but it also tastes fab! Strips of venison are marinated in garlic, herbs and red wine vinegar, then pan-fried and served in warm pitta bread. This recipe also works with chicken, beef or lamb.
2 tablespoons olive oil
1 1/2 tablespoons ground cumin
1 tablespoon finely chopped garlic
2 teaspoons dried marjoram
2 teaspoons dried rosemary, crushed
1 tablespoon dried oregano
1 tablespoon red wine vinegar
salt and pepper to taste
1.35kg venison, cut into 5mm strips
350g pitta breads, warmed
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Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt and pepper in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with cling film and marinate in the refrigerator at least 2 hours.
Heat a large frying pan over medium-high heat. Cook the venison strips, 225g at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pittas to serve.