Wild Recipes

Venison Gyro

Latest posts by Rikki Folger (see all)
5.0 from 1 vote

Gyros are one of my favorite summer meals. It’s perfect for both lunch and dinner and takes less than an hour to make. I
use heirloom tomatoes, cucumber, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in
the summer months, especially if they’re locally grown.

Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces
that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings are, I hope you enjoy this recipe
as much as I do!

Serving Size: 4 servings
Time to make: 1 hour
Special Equipment: n/a
Also works with: Any Ground Meat


Looking for more ways to cook venison? Why not try out this Shaved Venison Bagels recipe?


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Veniso Gyro

Recipe by Rikki Folger
5.0 from 1 vote
Course: Wild Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • Gyros
  • 1 lbs ground venison

  • ½ cup feta cheese

  • 1 egg

  • 1 tbsp oregano, dried

  • 2 tsp garlic powder

  • 2 tsp cumin

  • 2 tsp kosher salt

  • 1 tsp cracked black pepper

  • Tzatziki
  • ½ cup English cucumber, small dice

  • 1 cup Greek yogurt

  • 1 garlic clove, minced

  • 1 tbsp fresh mint

  • 1 tbsp fresh dill

  • 2 tbsp lemon juice

  • ½ tsp kosher salt

  • ½ tsp black pepper

  • Toppings
  • Pita Bread

  • Hummus

  • Tomatoes, sliced

  • Red Onions, sliced

  • Cucumber, sliced

  • Butter lettuce

Preparation

  • Preheat oven to 400 degrees.
  • Combine ground venison, feta cheese, egg, oregano, garlic powder, cumin, salt and pepper to a bowl and mix well.
  • Shape meat mixture into balls (about 2 tbsp each). Place on a baking sheet and place in the oven for 30-35 minutes. Remove once the internal temperature reaches 155 degrees.
  • Prepare tzatziki by mixing the cucumber, yogurt, garlic, mint, dill, lemon juice, salt and pepper in a bowl. Place in the fridge until ready to use.
  • When you are ready to serve place pita bread in the oven to warm up. Once warm, slice in half and start assembling. Serve immediately and enjoy!

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Rikki Folger

Rikki Folger is a professional chef who specializes in wild game and foraged food. Her purpose is to build a deep connection with the natural world through her recipes and adventures. When she isn’t cooking delicious meals, you will find her on a wild adventure with friends, new and old.

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