Ingredients
6
6 servings
- •2 tablespoons olive oil
- •1 ½ tablespoons ground cumin
- •1 tablespoon minced garlic
- •2 teaspoons dried marjoram
- •2 teaspoons ground dried rosemary
- •1 tablespoon dried oregano
- •1 tablespoon red wine vinegar
- •salt and pepper to taste
- •3 pounds venison, cut into 1/4 thick strips
- •1 (12 ounce) package pita breads, warmed
Instructions
- Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
- Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.
Nutritional Facts
Per 6 servings
- Calories: 432
- Carbohydrate: 34g
- Fat: 10g
- Fiber: 2g
- Protein: 48g
- Sugar: 1g
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