Venison Gyro

The Gyro Meat

• 1lb of ground venison
• 2 tsp Paprika
• 1 tsp Garlic Salt
• 1.5 tsp Oregano
• ¼ tsp Thyme
• 1 tsp Rosemary
• 1 tbsp Dill
• 3 cloves of Garlic
• ½ of a Lemon
• Olive Oil

Toppings

• Flatbread
• Tomatoes
• Onion
• Tzatziki sauce

In a large mixing bowl, add the venison, paprika, garlic salt, oregano, thyme, rosemary, dill, and pressed garlic. Mix thoroughly. Squeeze the lemon juice into the bowl and mix again.

Line a cookie sheet with parchment paper with enough to cover two sheets. Spread part of the venison mixture out in one of the baking sheets so that it is approximately ¼ inch thick. Then fold the excess parchment paper over the top of the meat. Take a second baking sheet and place on top of the parchment paper, pressing down and working the meat flat between the sheets. The final product should be ¼ inch thick or less and uniformed. Slide the meat out of the baking sheet, then cut it into strips, approximately the length of your flatbread.

Coat the bottom of a skillet with olive oil and heat to approximately 350 degrees. Cook the strips of meat in the skillet, until they are just a little crispy on the outside then remove from the oil and place on a plate.

Chop up the tomato and onion. Place the Gyro meat on the flatbread then top with the tomatoes, onion, and tzatziki sauce!