Saturday, December 26, 2009

Venison Gyro with Tzatziki Sauce

Remember that Delicious Tzatziki sauce I showed you how to make earlier in the week. Well the sauce did double duty for me. I was able to use the leftover sauce in these grilled venison gyros. I can't even describe how amazing venison is combined with this sauce.

There are many styles of pita bread. For this recipe I used a pita that was new to me. It's wonderfully crispy and almost a little too crispy to make a wrap with so if you can, go with a more traditional Greek style pita bread. (The crunchy pita was perfect for the dip from my earlier post.)

Venison Gyro with Tzatziki Sauce (serves 2)
3/4 pound of venison medallions
2 pitas - Greek style preferred
4 green onions or 1/4 red onion cut in slices
2 tbsp soy sauce
1 tbsp olive oil

Marinade the venison in the soy sauce and olive oil for at least 1/2 an hour.

Heat your grill to high. Once the grill is heated place the medallions on the grill. Flash grill for about 2 minutes on the first side and 1 minute on the second side. Venison is really meant to be rare so be careful not to overcook. Once done, remove and let rest for a few minutes covered in foil so they stay hot.

Once you flip the venison to the second side place the pita bread on the grill and cook for 20-30 seconds per side to lightly toast.

Slice the medallions and arrange 1/2 down the middle of each pita bread. Place 1/4 cup of tzatziki sauce down the middle of each along with a sprinkling of green onions.

This is so simple - you'll be amazed at how good it is!

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