Venison Gyro

The Gyro Meat

  • 1lb of ground venison
  • 2 tsp Paprika
  • 1 tsp Garlic Salt
  • 1.5 tsp Oregano
  • ¼ tsp Thyme
  • 1 tsp Rosemary
  • 1 tbsp Dill
  • 3 cloves of Garlic
  • ½ of a Lemon
  • Olive Oil


  • Flatbread
  • Tomatoes
  • Onion
  • Tzatziki sauce

In a large mixing bowl, add the venison, paprika, garlic salt, oregano, thyme, rosemary, dill, and pressed garlic. Mix thoroughly. Squeeze the lemon juice into the bowl and mix again.

Line a cookie sheet with parchment paper with enough to cover two sheets. Spread part of the venison mixture out in one of the baking sheets so that it is approximately ¼ inch thick. Then fold the excess parchment paper over the top of the meat. Take a second baking sheet and place on top of the parchment paper, pressing down and working the meat flat between the sheets. The final product should be ¼ inch thick or less and uniformed. Slide the meat out of the baking sheet, then cut it into strips, approximately the length of your flatbread.

Coat the bottom of a skillet with olive oil and heat to approximately 350 degrees. Cook the strips of meat in the skillet, until they are just a little crispy on the outside then remove from the oil and place on a plate.

Chop up the tomato and onion. Place the Gyro meat on the flatbread then top with the tomatoes, onion, and tzatziki sauce!

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