Go Back
–+ servings
venison gyro meat

VENISON GYROS

Author: Larry White
Ground venison is blended with onion and dried herbs, pressed into a loaf, baked in a water bath, then sliced thin for gyros. Serve it on warm roti or pita with tzatziki, tomato, red onion, and feta.
5 from 12 votes

Simplify this Recipe on Google AI
Print Recipe Pin Recipe
Servings: 4
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Course: Main Course
Cuisine: Greek

Equipment

Ingredients 

Gyro Meat Ingredients

  • 2 pounds ground venison, (around 80% lean)
  • 1/2 cup onion, finely chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried marjoram
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons kosher salt

Roti Ingredients (makes 5)

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon baking powder
  • 1 cup plain yogurt (don't use Greek yogurt. It's too thick)
  • 5 teaspoons olive oil, rendered pork or duck fat (for cooking the roti)

Instructions

FOR THE GYRO MEAT

    Process the Ingredients

    • In a food processor pulse the onion until it is finely minced. Pour the onions into the center of a kitchen towel. Twist the towels squeezing out all of the juice from the onions. Discard the onion juice.
    • Add the onion, cold ground venison, and the remaining ingredients to the food processor. Process for 1 to 2 minutes, or until a thick paste forms.

    Press and Refrigerate

    • Place the deer meat mixture into a loaf pan and press down hard ensuring there are no air pockets left in the meat. Cover and refrigerate for 1 hour.

    Cook the Meat

    • While the meat is chilling, pre-heat your oven to 325 degrees F.
    • Place the loaf pan into a water bath and cook uncovered until the internal temperature reaches 165 degrees F. Drain out any fat from the pan. Line the top of the meat with a few strips of aluminum foil.

    Press and Rest

    • Now you want to place something on top of the meat to weigh it down while it's resting in the pan. This can be a few canned food items (you may need to cut a piece of cardboard to fit over the meat to balance the cans).
      If you have a brick or something similar in shape, even better. Just wrap it up and place it on top of the meat. Let the meat rest while the weight is on top for 30 minutes to 1 hour. Now your gyro meat is ready to slice and serve.

    Directions for the Roti

    • Combine all of the dry ingredients in a bowl and mix until combined. Add the yogurt and mix with your hands until the dough just starts to form and come together. Transfer to a floured work surface and knead for about two minutes. Alternatively, you can place all of the ingredients in a stand-mixer bowl and mix with a dough hook for about 5 minutes.
    • Let the dough rest for 15 minutes covered with a damp paper towel. Divide the dough into 5 pieces and roll out to around 1/8" thick circles.
    • Heat 1 teaspoon of the rendered fat on medium-high heat in a cast iron or non-stick skillet. Cook the roti on each side for about two minutes or until nice and golden brown. Place the roti on a dry paper towel and then repeat with the rest of the dough.

    NOTES

    • Squeeze the onion dry. Finely mince the onion, then wring out as much liquid as you can in a kitchen towel before mixing it into the meat. Too much onion juice will make the loaf softer and harder to slice cleanly.
    • Process it into a paste. Run the venison, onion, and seasonings through the food processor for 1 to 2 minutes, until the mixture is thick and smooth. That tighter texture makes it eat more like gyro meat than a loose meatloaf.
    • Press out air pockets. Pack the mixture firmly into the loaf pan and press it down hard so it bakes into one solid loaf. Chill it for 1 hour before baking.
    • Bake it in a water bath. Cook uncovered at 325 F until the center reaches 165 F. The water bath helps it cook more evenly and stay tighter.
    • Weight it while it rests. Drain off the fat, cover the top with foil, and set a weight on the loaf for 30 minutes to 1 hour while it cools. This makes the finished gyro meat firmer and easier to slice thin.
    • Use roti or pita. The recipe includes a yogurt-based roti dough, but warm pita works too if you want a shortcut. Cook the roti in a lightly oiled skillet until golden on both sides.
    • Freeze leftover meat well. Wrap it tightly or store it in an airtight container and freeze for up to 1 month. Reheat gently with a splash of water to keep the slices moist.

    Nutrition

    Calories: 684kcal | Carbohydrates: 55g | Protein: 59g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 189mg | Sodium: 2264mg | Potassium: 976mg | Fiber: 3g | Sugar: 4g | Vitamin A: 137IU | Vitamin C: 3mg | Calcium: 159mg | Iron: 11mg

    Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

    Keywords: ground venison, homemade, Sandwich
    Make this recipe?Mention @Larry__White or tag #WildGameGourmet!