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.