How to Make Venison Shawarma
Learn how to make Venison Shawarma with my unique and flavorful wild game twist on the classic Middle Eastern shawarma recipe. This slow-roasted deer shank recipe packs a serious flavor punch! I used a mule deer shank, but you could use an antelope shank, elk shank, or even a moose shank cut down to size. The magic happens when it's slow roasted in the oven with Middle Eastern spices reminiscent of a shawarma until it is falling-apart and delicious! The quick pickled salad is that perfect addition of something bright and acidic to pair with the shank meat. It's pure pucker!As a busy parent, I need meals that are both easy to make and satisfying for the whole family. This simple Dutch oven recipe is a perfect choice for busy moms and dads who want to make a hearty and delicious meal with minimal fuss. WHAT IS SHAWARMA?This Venison Shawarma recipe is not a traditional Middle Eastern Shawarma. A shawarma is made with thin cuts of marinated beef, lamb, or chicken and stacked on a long skewer. Pieces of fat are sometimes added to the stack to provide juiciness and flavor. A motorized spit slowly turns the stack of meat in front of a heating element, slow roasting the outer layer. Shavings are then cut off with a long, flat knife when an order is placed for this delicious and succulent meat dish. I use the same flavor profiles and spices, which is why I called it "Shawarma Spiced."SHAWARMA VS GYROThe difference between shawarma and gyro is where they come from and the spices and sauce used. Gyros are Greek and Shawarma is Middle Eastern. The meats and pita are basically the same. Gyros are usually made with spices like thyme, oregano, and rosemary. Shawarma meat is usually flavored with things like turmeric, cardamom, and cloves. Gyros are traditionally served with tzatziki sauce and shawarma is usually served with tahini. Gyros are served with tomato, cucumber, and onion. Shawarmas are served with pickled vegetables like I made for this recipe.HOW TO MAKE VENISON SHAWARMA1. Preheat oven to 350 degrees F. Season shanks with salt and black pepper.2. In a small bowl, combine celery salt, black pepper, onion powder, garlic powder, smoked paprika, cardamom, cumin, coriander, and turmeric. Set aside.3. Heat oil in a 6-quart Dutch oven on stovetop burner over medium-high heat. Add shank and fry for about 5 minutes until golden brown all over.4. Add onion, celery, broth, and ONLY HALF of the dry spice ingredients to the Dutch oven. Save the other half of the spice mix to add toward the end of the cooking time. Mix well, cover with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for 2 1/2 to 3 hours.5. Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat.6. Add remaining half of the spice mix to the meat mixture and combine well. Simmer on stovetop over medium-low heat for 15 minutes.7. Serve the deer shank meat with the pickled salad & naan flatbread.MORE VENISON RECIPESI love venison recipes like this where I can let my Dutch oven work its magic while I can get a few hours of work done. Some of our other favorites include my Venison Rogan Josh and my Venison Shank Tikka Masala. Venison recipes like these take the stress out of mealtime and allow you and I to treat our family with simple dishes that show we put a little thought and creativity into them.If you like the flavors of this Venison Shawarma, I know you'll love my delicious and easy-to-make Venison Gyro with Tzatziki sauce recipe as well as a Venison Steak Souvlaki with Tzatziki Sauce Recipe if you want to try another venison recipe with pita bread. And you can find plenty of more venison recipes here.COME HUNTING IN NORTH DAKOTAIf you would like to come to North Dakota and experience a great deer hunt, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here. CONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYIf you make this Venison Shawarma, I’d love for you to join our community and connect with me so we can all see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #wildgameandfishDid you enjoy this Venison Shawarma Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Shawarma-Spiced Deer Shank
- 1 whole deer or elk shank (from one leg)
- salt & black pepper
- 2 Tablespoons olive oil
- 1 teaspoon celery salt
- 1 teapoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cardamom
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons turmeric
- 1 onion, roughly chopped
- 2 celery stalks, roughly chopped
- 2 cups venison or beef broth
Quick Pickled Salad
- 1 large onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 cup distilled white vinegar
- 1/2 cup water
- 2 Tablespoons honey
- 1 1/2 teapoons celery salt
- 1/2 teaspoon red pepper flakes
- 1 store-bought can sliced pickled beets
Instructions
Pickled Salad
- Pack the sliced onion and cucumber into a 1-quart mason jar or similar heat-safe vessel. Place the jar in the sink, to catch any splashes of hot vinegar later.
- In a small saucepan, combine the vinegar, water, honey, celery salt, and pepper flakes. Bring the mixture to a gentle simmer over medium heat, then carefully pour the mixture into the jar over the onion & cucumber.
- Use a butter knife or spoon to press the onions down into the vinegar mixture. Let the pickled onions & cucumbers cool to room temperature (about 30 – 45 minutes), at which point they should be pickled enough for serving.
- Cover and refrigerate leftover pickled onion and cucumbers for later. The pickled salad will be best consumed within three days, but they keep for 1 to 2 weeks in the refrigerator.
Venison Shawarma
- Preheat oven to 350 degrees F. Season shanks with salt and black pepper.
- In a small bowl, combine celery salt, black pepper, onion powder, garlic powder, smoked paprika, cardamom, cumin, coriander, and turmeric. Set aside.
- Heat oil in a 6-quart Dutch oven on stovetop burner over medium-high heat. Add shank and fry for about 5 minutes until golden brown all over.
- Add onion, celery, broth, and ONLY HALF of the dry spice ingredients to the Dutch oven. Save the other half of the spice mix to add toward the end of the cooking time. Mix well, cover with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for 2 1/2 to 3 hours.
- Take Dutch oven out, remove lid, and use tongs or forks to shred meat off of the shank bone. Discard the bone and any undesirable tendons or fat.
- Add remaining half of the spice mix to the meat mixture and combine well. Simmer on stovetop over medium-low heat for 15 minutes.
- Serve the deer shank meat with the pickled salad & naan flatbread.
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