Thread: Venison Gyros

Yo!

So I copied this recipe for chicken but made it with the weird offcut bits of backsteak (that come off the shoulder, you know that little strip you end up with when you cut the sinue off?) and other bits I hacked off a fallow a while ago before I was okay at butchery. Anyway, I have a couple of bags of those labelled "stir fry" but the stir fry thing is getting old..

I went one further and made the pita bread from scratch.

CHICKEN (VENI) GYROS - OPA!

Ingredients

Tzatziki sauce:
◦1 cup plain Greek yogurt
◦1 regular cucumber, peeled and seeded (I actually didn't peel mine)
◦1 teaspoon minced garlic
◦1 teaspoon white wine vinegar
◦Salt and pepper
◦Squeeze of fresh lemon juice
◦Extra virgin olive oil to taste

For the meat:
◦2 teaspoons minced garlic
◦Juice of 1 lemon (2-3 Tablespoons)
◦2 teaspoons red wine vinegar
◦2 Tablespoons extra virgin olive oil
◦2 heaped Tablespoons plain Greek yogurt
◦1 Tablespoon dried oregano (I just used mixed spice)
◦Salt and pepper
◦1 1/4 lbs. boneless, skinless chicken breasts or just some hunks of venison
◦To assemble: Pita bread
◦Fresh tomatoes, seeded and diced
◦Red onion, sliced thin and I also added shredded lettuce.

Instructions
1.Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
2.Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
3.To prepare the meat, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the meat pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
4.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Read more at Chicken Gyros - Opa! - The Girl Who Ate Everything

Follow the link for how to make your own pita bread - for me, this sealed the deal as being an awesome dish. It takes about two hours though so ensure you have plenty of time to let the dough rise! My dough made six pitas. There was no left over meat the next day so I enjoyed my pita cold with a bit of aioli and an avocado

Pics to come in a tick. Here's a pic of the chicken guy from the website. EDIT - sorry my camera is locked under the bed manned by a snoring beast, will upload photos tonight.

Originally Posted by Dougie

Yo!

So I copied this recipe for chicken but made it with the weird offcut bits of backsteak (that come off the shoulder, you know that little strip you end up with when you cut the sinue off?) and other bits I hacked off a fallow a while ago before I was okay at butchery. Anyway, I have a couple of bags of those labelled "stir fry" but the stir fry thing is getting old..

I went one further and made the pita bread from scratch.

CHICKEN (VENI) GYROS - OPA!

Ingredients

Tzatziki sauce:
◦1 cup plain Greek yogurt
◦1 regular cucumber, peeled and seeded (I actually didn't peel mine)
◦1 teaspoon minced garlic
◦1 teaspoon white wine vinegar
◦Salt and pepper
◦Squeeze of fresh lemon juice
◦Extra virgin olive oil to taste

For the meat:
◦2 teaspoons minced garlic
◦Juice of 1 lemon (2-3 Tablespoons)
◦2 teaspoons red wine vinegar
◦2 Tablespoons extra virgin olive oil
◦2 heaped Tablespoons plain Greek yogurt
◦1 Tablespoon dried oregano (I just used mixed spice)
◦Salt and pepper
◦1 1/4 lbs. boneless, skinless chicken breasts or just some hunks of venison
◦To assemble: Pita bread
◦Fresh tomatoes, seeded and diced
◦Red onion, sliced thin and I also added shredded lettuce.

Instructions
1.Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
2.Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
3.To prepare the meat, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the meat pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
4.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

Read more at Chicken Gyros - Opa! - The Girl Who Ate Everything

Follow the link for how to make your own pita bread - for me, this sealed the deal as being an awesome dish. It takes about two hours though so ensure you have plenty of time to let the dough rise! My dough made six pitas. There was no left over meat the next day so I enjoyed my pita cold with a bit of aioli and an avocado

Pics to come in a tick. Here's a pic of the chicken guy from the website. EDIT - sorry my camera is locked under the bed manned by a snoring beast, will upload photos tonight.

Attachment 35902

Whoa freeze me a meal and courier it to me!!

Looks good to me, some of us get sick of plain old venison eh Dougie.

Had soft Sika backsteaks in mushroom sauce for dinner mmmmmm

Its pronounced yeh ross if anyones interested.

Originally Posted by 7mmwsm

You may not be "picky" enough about which ones you shoot, or choose to eat.

Yearlings or young hinds putting on condition generally tho I did cull a hind that must have been 80 a while back... she was all salami and sausages.

Usually we just eat what is easiest around here (steak or roast) so nice to mix it up every once in a while


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I think I'll put myself on dinner duty Thursday.
Looks nice, thanks for the post

Venison done as butter chicken is to die for. Like the pita idea, only problem is cucumber makes me fart so Id sub it with green pepper

Some of us have venison flowing out our ears so a bit of different flavours are a good change. I shall try this Dougie.

Originally Posted by Marty Henry

Venison done as butter chicken is to die for. Like the pita idea, only problem is cucumber makes me fart so Id sub it with green pepper

Ermgherd YESS. Also, @7mmsaum put me onto this a few months ago....peanut satay venison. You'll never eat chicken again.

Originally Posted by Dougie

Ermgherd YESS. Also, @7mmsaum put me onto this a few months ago....peanut satay venison. You'll never eat chicken again.

I did peanut satay venny kebabs on the bbq a couple weeks back. amazing!!

Peanuts are for feeding elephants and monkeys at the zoo.

yeah but they do go well with certain foods.

Well I havent tried monkey or elephant but I will take your word fpr it