Venison pitta sandwich

    Venison pitta sandwich

    Recipe photo: Venison pitta sandwich

    Venison pitta sandwich


    66 people made this

    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.

    Serves: 6 

    • 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

    Prep:15min  ›  Cook:30min  ›  Extra time:2hr marinating  ›  Ready in:2hr45min 

    1. 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.
    2. 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    I served mine with a cucumber sauce made of crushed cucumbers, sour cream, and garlic and it was amazing! We also topped it with fresh onions and feta cheese. I also stabbed the meat a lot before I cooked it to make it nice and tender.  -  30 Jul 2009  (Review from Allrecipes US | Canada)


    Boy, did I have happy people at the table last night when I fed them these gyros! I'd never cooked venison before so was a little intimidated when my husband went deer hunting in his Volvo station wagon (Now called the Deer Slayer). THIS RECIPE ROCKS! The only change I made was to use fresh instead of dried rosemary. I marinated the meat maybe 5 hours. It was very quick to stir-fry, and then I served it with "Peppy's Pita bread" and "Duke" sauce, both from this site. Yum - what a meal. Wish I'd had some bozouki music going! Oh - this marinade & cooking method would probably work for just about any boneless meat you have handy. Do try it.  -  07 Jun 2010  (Review from Allrecipes US | Canada)


    I just keep eating this and I am more of a fish or chicken person!! I thinly sliced a backstrap and marinated the meat for about 6 hours.I cook a lot of venison and this recipe is going to be made year round. I can't wait to be able to throw some on the grill. YUM I served the meat on Artisan flat bread with sour cream and raw onions as a garnish. But the meat is sooooo good all by itself that garnish is not necessary.  -  06 Apr 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate