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Venison gyros

Wild game recipe

Primary protein:

Deer

Total cook time: 

1440 minutes

Serves:

6

Ingredients:

  • venison meat, backstrap, leg chunks or shoulder chunks, 1kg
  • greek yoghurt 1kg
  • carnivore collective greek souvlaki seasoning 50g
  • juice of 1 lemon
  • shredded lettuce half an iceberg
  • 2 tomatoes sliced
  • 1 red onion
  • 2 pinches of sumac (powdered)
  • 2 tbsp extra virgin olive oil
  • 5tbsp olive oil for basting
  • punnet of mint chopped fine
  • garlic cloves x 2 grated
  • lebanese cucumber x 1 grated and drained of liquid
  • self raising flour 3 cups
  • 2 cups greek yoghurt
  • 2 tbsp olive oil
  • tumeric pinch
  • pinch of salt

STEPS:

Preparing the Venison

  1. Dice the Meat
    Cut your venison into 3cm cubes.

    • Shoulder meat: Marinate for 48 hours.
    • Backstrap or leg meat: Marinate for 24 hours.
  2. Marinate the Meat
    • In a non-reactive bowl, combine the venison, 900g of Greek yogurt, juice of a lemon, and Carnivore Collective seasoning.
    • Mix thoroughly, cover with plastic wrap, and refrigerate for at least 24 hours.
  3. Prepare for Cooking
    • Remove the marinated meat from the fridge and let it come to room temperature (around 1 hour).
    • Skewer the meat onto flat kebab skewers for even cooking.

Cooking the Venison

  • Over Fire/BBQ: Grill over hot coals or a BBQ until the outside is charred and the inside is pink. Cooking times vary, so flip regularly.
  • In the Oven:
    • Preheat to 220°C (428°F).
    • Place skewers on a rack and cook for 15 minutes, flip, and cook for another 10–15 minutes.
    • Check doneness using a meat thermometer or by slicing a piece.
  • Avoid overcrowding the skewers to ensure even cooking.

Flatbread

  1. Make the Dough
    • Combine flour, salt, and a pinch of turmeric in a bowl. Add 2 cups of Greek yogurt and a drizzle of olive oil.
    • Knead until the dough forms a ball and comes together.
    • Divide into 6–8 even portions, roll into balls, and flatten into discs about 0.5cm thick.
  2. Cook the Flatbread
    • Heat a heavy-based pan or griddle with no oil.
    • Cook each flatbread for 4–5 minutes per side until puffed and firm.
    • Wrap in a tea towel to keep warm while cooking the remaining flatbreads.

Condiments and Toppings

  • Onion: Thinly slice a red onion, mix with olive oil and sumac.
  • Vegetables: Slice lettuce and tomatoes.
  • Tzatziki (or Raita):
    • Mix 100g of Greek yogurt with:
      • Finely sliced mint leaves
      • Olive oil
      • Grated garlic
      • Grated, drained cucumber
      • Salt and pepper

Assemble Your Souvlaki

  1. Remove the venison from the skewers and slice thinly.
  2. Lay out a flatbread and spread with tzatziki.
  3. Add sliced lettuce, tomato, onion, and venison.
  4. Wrap it up and enjoy!

Pro Tip: Watch me make this recipe during a hunting camp in Episode 9 of The Huntsman!

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