Venison pitta sandwich

    2 hours 45 min

    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.

    66 people made this

    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.

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    Reviews in English (67)


    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)