“Venison Gyros”
Description:
This is a traditional Greek Gyro Recipe with a backwoods twist using venison steak from your recent trip afield. My Wife is a first generation Greek immigrant who is always soundly beating me in the kitchen with her culinary prowess. After 10 years I have learned enough watching her cook to combine the flavors of Greece with the wild taste of a Mule Deer Buck.
-Makes 4 Gyros-
Ingredients:
The Sauce: Tzatziki
- 8 oz sour cream
- 1 small cucumber
- 1 table spoon Onion Powder
- 1 table spoon Garlic Powder
- Half table spoon Dill
- 1/2 teaspoon Salt
- 1/2 teaspoon Peper
The Meat:
Cavenders Greek Seasoning
2 lb steak cut (Blackstraps or Tenderloins are great but anything in the rear leg will work)
The Accoutrement:
- 3 small Roma Tomatoes
- 1 small Yellow Onion (Red Onion is acceptable but results in stringer flavor)
- Butter
- Olive Oil
- Greek Feta Cheese (4 oz Crumbled) /https://www.athenos.com
- Pita Bread
The Side:
- 2 medium Cucumbers
- 1 pack Cherry Tomatoes
- Orzo (1/2 package)
- Balsamic Vinaigrette
- Feta Cheese 1(4 oz Crumbled) /https://www.athenos.com
Cooking Instructions:
The Sauce: Tzatziki
1.) Lay cheesecloth over small bowl
2.) Grate Cucumber into the bowl
3.) Squeeze all juices from cucumber bits using cheesecloth
4.) In a new bowl combine:
- Cucumber bits
- Sour Cream
- 1 table spoon Onion Powder
- 1 table spoon Garlic Powder
- Half table spoon Dill
- 1/2 teaspoon Salt
- 1/2 teaspoon Peper
5.) Whip to combine, cover and set aside in refrigerator for 1 hour.
The Meat:
- Start with a steak cut, Blackstraps or Tenderloins are great but anything in the rear leg will work
- Season Meat liberally with Cavanders Greek Seasoning
- Pour Olive Oil and Butter in Cast iron Skillet over medium high heat
- Grill Steak as full piece browning all sides until center in medium or medium rare
- Set finished meat aside to rest for 5 minutes
- Once Meat has rested Cut into 1 inch cubes
Assemble the Sandwich:
- Apply generous spread of Tzatziki to the Pita Bread
- Layer Steak Chunks atop sauce
- apply onion slices and tomato as desired
- Sprinkle Feta Cheese
- Fold into Taco shape and eat
The Side:
1.) Boil Orzo until desired level of done
2.) Slice Tomatoes in half
3.) Dice Cucumbers
4.) Drain Orzo and rinse with cold water to stop cooking process
5.) Combine in a bowl:
- Orzo
- Cucumbers
- Tomato halfs
- Vinaigrette
-Serve Side Cold-
Cocktail Pairing:
Ouzo Lemonade. The Greek Ouzo is a dry anise-flavored aperitif, widely consumed in Greece. By combining this liquor with your favorite Lemonade you will bring a taste of the Greek islands to your dinner table this fall.
Get Cooking!
As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/
Trevor J Hubbs @TrevorHubbs on Instagram
Trevor is the Communications Manager for the Mule deer Foundation. He grew up hunting and fishing the eastern edge of the Ozark Mountains for quail, ducks, and bucks. Trevor is also a contributor for “Fur, Fish, and Game”, “Lethal Minds Journal”, “Strung Magazine”, “Fly Fisherman”, and “Shooting Sportsman” among others.
