Venison Gyro Meat
Ingredients
1 lbs. 80/20 ground lamb
1 lbs. straight ground venison
1 medium onion – chopped fine
4 garlic cloves chopped fine
1 tbsp ground marjoram
2 tbsp ground oregano
1 tsp ground rosemary
1 tsp ground thyme
2 tsp cumin
1 tsp salt
1 tsp ground pepper
Finely chop onion, place in towel to squeeze all moisture out of the onion, mix with lamb and venison and all other ingredients. A food processor using pulse 10 to 15 seconds works great to mix everything together. If you don’t have a food processer mixing by hand will work. Just make sure that all ingredients are mixed well. Place mixture in the refrigerator overnight.
Cooking
Pre heat oven to 325° take out of refrigerator and pack into bread loaf pan (spray pan with non-stick spray). Make sure the mixture has filled the corners of the loaf pan and packed in good. Place loaf pan in a larger pan filled with boiling water (water bath cooking method). Cook 60 to 70 minutes or until internal temperature reaches 165° Cool slick thin and re-heat by frying in a lightly oiled pan. Serve on grilled peta bread with sliced onions, tomato and tzatziki sauce.
Venison Stroganoff
This recipe is easy to make and will have everyone asking for more. The biggest tip we can give you is don’t overcook venison. Venison steak should be cooked medium rare to medium, any longer will dry it out making it tough. Watch the video below for the full recipe listed in the video descriptions.
Enjoy!
Bacon Wrapped Venison Backstrap in Teriyaki Marinade -Grille
As they say Bacon makes anything teat better and this hold true with venison backstrap. In this recipe wrapping bacon around the venison chunks helps it stay moist and juicy. Grilling venison give it a whole different taste. Watch the video for a full recipe listed in the description.