The Story Behind the Food
I love deer hunting with either a bow or a rifle. But I prefer hunting with my rifle when it comes to getting food. It's just plain more efficient. I can harvest multiple deer at my favorite "honey hole" spot in a far-flung corner of North Dakota. In November of 2020, I shot a buck and two doe whitetail deer, all within 100 yards of each other along the same stretch of the Little Missouri River.
This recipe is my quick & simple twist on the traditional Greek Gyro. You can whip it up for a weeknight supper for the family. I used ground venison. And instead of forming the meat into a mini meatloaf like most recipes have you do, I just browned the meat like you would for tacos. Faster, simpler, and tastes the same. I hope you and your family enjoy this one. It's one of our favorites.
- 8 ounces ground venison
- 1 1/2 Tablespoons Greek seasoning
- 4 pocketless pitas
- 1/2 cup plain Greek yogurt
- 1 Tablespoon olive oil
- 1/2 cup cucumber, seeded & finely diced
- 1 teaspoon red wine vinegar
- 1 teaspoon minced garlic
- 4 mint leaves, finely diced
- 1 large tomato, sliced
- 1/2 of a red onion, sliced
1. In a medium size bowl, make the Tzatziki Sauce by combining Greek yogurt, olive oil, 1/4 cup diced cumber, red wine vinegar, minced garlic, and mint leaves. Mix ingredients until well blended and keep in refrigerator until ready to use.
2. Brown ground venison in skillet. After is is fully cooked, add Greek seasoning, stir together, and transfer cooked meat into bowl.
3. Using the same skillet you cooked the venison in, place each pita in the skillet, one at a time, for 1 minute to get warm.
4. Remove the pita from the skillet and transfer to serving plate, Fill pitas with some Tzatziki sauce, cooked venison, sliced tomato & red onion, some of the 1/4 cup remaining diced cucumber, and more sauce. Serve immediately.