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
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Greek
Servings
4
Prep Time
20 minutes
Cook Time
15 minutes
Calories
450
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.
Author:This recipe comes from Remi Warren, TV host, founder of Montana OutWest Outfitters, and friend of Montana Knife Company.
Ingredients
- 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
- Flatbread
- Fresh tomatoes, diced
- Red onion, thinly sliced with your favorite kitchen knife
- Tzatziki sauce
For the venison gyro meat:
Toppings:
Directions
Let me walk you through my tried-and-true venison gyro recipe. The technique I’m about to share comes from years of trial and error in my outdoor kitchen:
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.
Recipe Note
Pro Tips for Perfect Venison Gyros
Don’t skip the parchment paper technique. It’s crucial for getting that perfect thickness that allows the meat to crisp up properly while staying juicy inside.
Also, make sure you properly heat your skillet before adding the meat. This ensures you get that authentic gyro texture we’re after.
Remember, your venison’s quality makes all the difference. Whether you’re using meat from your latest hunt or some you’ve been saving in the freezer, this recipe lets the natural flavors of wild game shine while complementing them with classic Mediterranean seasonings.
