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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 30 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours. | 2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
cumin	1 1/2	tablespoons	ground	33.75	3.9816	1.6029	2.0043
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
marjoram	2	teaspoons		3.252	0.7267	0.1519	0.0845
rosemary	2	teaspoons	ground	1.834	0.2898	0.0463	0.08199999999999999
oregano	1	tablespoon		7.95	2.0676	0.27	0.1284
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
salt pepper	to taste			-	-	-	-
venison	3	pounds	cut	-	-	-	-
pita bread	1	package	warmed	-	-	-	-

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