Ground Venison Arayes
Seasoned ground deer meat stuffed inside of pita bread and grilled to moist and crispy perfection.
Ingredients
- 14 1/2 ounces venison
- 1 1/2 ounces pork fat (or beef fat)
- 2 garlic cloves, minced
- 1/2 of an onion, minced
- 1/2 bunch of fresh parsley, minced
- Salt and pepper to taste (or your favorite spice blend)
- Pita bread (as needed)
- Olive oil (for brushing the pitas)
Instructions
- Preheat your grill over medium to medium-high heat.
- Grind the venison and pork using your grinder's small die.
- Add the garlic, onion, parsley and seasonings to the meat. Mix well until incorporated. Now is a good time to cook off a small bite in a pan and check the seasoning for taste.
- Cut the pitas in half and stuff them with enough meat mixture so that when you flatten the pitas, they are around 1/4" to 1/2" thick.
- Gently press them with your hands to flatten them uniformly.
- Lightly brush the pitas on each side with olive oil.
- Place them on your grill and cook for about 5 minutes, ensuring that they don't burn.
- Flip the pitas over and move them to a cooler spot on your grill. Close the lid and cook for another 5 to 7 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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