Learn how to make Venison Shawarma with a Quick Pickled Salad with my unique and flavorful wild game twist on the classic Middle Eastern shawarma recipe.
Venison Shawarma
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 a Dutch oven with Middle Eastern spices reminiscent of 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!
I might be a wild game chef, but I'm also a busy parent. I need meals that are both easy to make and satisfying for my wife and our daughter to enjoy. 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?
Shawarma is a cornerstone of Middle Eastern cuisine, a dish that's rich in flavor and history. Traditionally, it consists of thin slices of marinated beef, lamb, or chicken, stacked on a long skewer with layers of fat for added juiciness. This stack rotates slowly on a spit, cooking to perfection in front of a heating element. The result? Tender, juicy meat shaved off in thin, flavorful slices.
While this Venison Shawarma recipe isn’t cooked on a spit, it borrows the signature spice blend that makes shawarma unforgettable. The slow-roasted shank falls apart, capturing that essence of succulent, melt-in-your-mouth meat.
Shawarma vs. Gyro
Both dishes are served in flatbreads, but they differ in spices and sauces. Shawarma originates from the Middle East and is flavored with warm spices like turmeric, cardamom, and cloves. Gyros, from Greece, use herbs like thyme and oregano. While gyros are often paired with tzatziki sauce, shawarma is typically served with tahini or pickled vegetables - like the quick pickled salad in this recipe!
Have you ever had Venison Gyros? Check out our recipe for Gyros with Homemade Tzatziki Sauce.
Why Venison Shanks for Shawarma Meat?
Venison shanks are often overlooked, but they are incredibly flavorful when cooked low and slow.
This recipe transforms what might otherwise go to waste and left in the field for the coyotes into an impressive Middle Eastern dish. It's a great way to celebrate your hunt and share a meal that feels both special and satisfying.
How To Make Venison Shawarma & Pickled Salad
Venison Shawarma Meat
- Preheat your oven to 350 degrees F. Season the shank generously with kosher salt.
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the shank and sear for about 5 minutes, turning to brown all sides.
- In a small bowl, combine the dry spices: celery salt, black pepper, onion powder, garlic powder, smoked paprika, cardamom, cumin, coriander, and turmeric.
- Add the onion, celery, and broth to the Dutch oven, along with half of the spice mix. Reserve the other half for later.
- Cover the Dutch oven tightly with a lid or foil. Place it in the oven and roast undisturbed for about 3 hours, or until the meat is tender and falls off the bone.
Quick Pickled Salad
- Place the sliced onion and cucumber in a 1-quart mason jar. Put the jar in the sink to catch any hot vinegar splashes.
- In a small saucepan, combine the vinegar, water, honey, celery salt, and red pepper flakes. Bring to a gentle simmer over medium heat.
- Carefully pour the hot mixture over the onion and cucumber slices in the jar. Use a spoon to press the vegetables into the liquid.
- Let the salad cool to room temperature, about 30 minutes. For best results, refrigerate for at least an hour before serving.
Assemble the Shawarma
- Remove the Dutch oven from the oven. Using tongs or forks, shred the meat from the bone, discarding any tendons or fat.
- Stir in the reserved spice mix to the shredded meat for an extra punch of flavor.
- Serve the venison shawarma on naan bread with the quick pickled salad on the side or tucked inside the flatbread.
Pro Tips for Success
- Make It Ahead: The pickled salad can be made a day or two in advance, saving time on busy weeknights.
- Customize It: If you’re feeling adventurous, add a drizzle of tahini sauce or a dollop of plain yogurt to your shawarma wrap.
- Storage: Leftover venison shawarma keeps well in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the tender texture.
More Venison Shank Recipes
This Venison Shawarma with Quick Pickled Salad is a perfect blend of rich, spiced meat and tangy, refreshing veggies. It’s a big favorite in our house, especially with my wife and daughter.
I hope next time you’re field dressing a deer, you think twice before leaving the shanks behind. With this recipe, you’ll transform them into something truly delicious.
All of our shank recipes have been tested and approved by my wife and our daughter - my two biggest critics. That way you can be sure they'll be a hit with your family too.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, 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.
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DID YOU MAKE THIS RECIPE
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How to Make Venison Shawarma with Quick Pickled Salad
Ingredients
Venison Shawarma
- 1 whole deer or elk shank (from one leg)
- kosher salt
- 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
- naan bread, for serving
Quick Pickled Salad
- 1 large onion, thinly sliced
- ½ cucumber, thinly sliced
- 1 cup distilled white vinegar
- ½ cup water
- 2 Tablespoons honey
- 1 ½ teapoons celery salt
- ½ teaspoon red pepper flakes
- 1 store-bought can sliced pickled beets
Instructions
Slow Cooker Venison Shawarma
- Preheat oven to 350 degrees F. Season shanks with salt
- 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.
- Meanwhile, in a small bowl, stir together the dry spice mix of celery salt, black pepper, onion powder, garlic powder, smoked paprika, cardamom, cumin, coriander, and turmeric. Set aside.
- To the Dutch oven add onion, celery, broth, and ONLY HALF of the dry spice mix. Save the other half of the spice mix to add toward the end of the cooking time. Cover Dutch oven with lid or tightly with foil, and place in the oven at 350 degrees F, undisturbed, for about 3 hours.
Quick Pickled Salad
- Meanwhile, make the quick pickled salad by placing the sliced onion and cucumber into a 1-quart mason jar. 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 and 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 (at least 30 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 up to 2 weeks in the refrigerator.
Assemble The Shawarma and Quick Pickled Salad
- 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.
- Serve the venison shawarma meat with the quick pickled salad and naan flatbread.
