It’s a mistake to think that venison is only for celebration meals, special occasions or snacking. If you’re going to shoot deer, you’d better create additional options with your bounty of venison, and venison steak gyros are often overlooked.
Thin-slice venison steak and sear it up quick-and-hot. Add diced tomatoes and grilled onions to half a pita shell and fill the rest with cooked meat.
But, the key to a great gyro is tzatziki sauce.
Here’s how to make it: Combine Greek yogurt, sour cream, diced cucumber and garlic in a food processor and puree until smooth. Transfer to a bowl and fold in olive oil, dill, lemon juice and lemon zest. Stir until combined and season to taste with salt and pepper. Drizzle on your gyro. Enjoy!
There’s just something satisfying about knowing you’ve done it all yourself—from pulling the trigger to washing up the dishes. Even better is the fact that you didn’t have to pay someone else to do it for you! Gut It • Cut It • Cook It guides you every step of the way from the field to the table. No detail is left out—from proper field dressing and butchering to storing and preparing your venison.