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Venison Gyros

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.5218
Energy (kCal)700.8552
Carbohydrates (g)12.4628
Total fats (g)30.1168
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber. | 2. In 12" nonstick skillet, heat oil. | 3. Add garlic, onions, venison, and oregano. Cook for 4-6 minutes. | 4. Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time. | 5. Assemble the pitas and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plain yogurt 1 cup - - - -
    dill 1 teaspoon 6.405 1.1586 0.3356 0.3053
    garlic powder 1/8 teaspoon 1.2826 0.2818 0.0641 0.0028
    cucumber 1/2 chopped 7.98 1.4364 0.3923 0.1064
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    venison tenderloin 1 lb cut 403.4676 0.0 89.7602 2.2667
    red onion 2 1/2 1/2 - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    oregano 2 teaspoons 5.3 1.3784 0.18 0.0856
    salt 1 pinch - - - -
    pita pocket 4 403.4676 0.0 89.7602 2.2667
    lettuce leaf 4 - - - -
    tomato 8 slices 28.8 6.224 1.4080000000000001 0.32

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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