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Serves 6.
Ingredients
+2 tablespoons olive oil
+1 1/2 tablespoons ground cumin
+1 tablespoon minced garlic
+2 teaspoons dried marjoram
+2 teaspoons ground dried rosemary
+1 tablespoon dried oregano
+1 tablespoon red wine vinegar
+salt and pepper to taste
+3 pounds venison, cut into 1/4 thick strips
+1 (12 ounce) package pita breads, warmed
Method.
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.
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.
Ingredients
+2 tablespoons olive oil
+1 1/2 tablespoons ground cumin
+1 tablespoon minced garlic
+2 teaspoons dried marjoram
+2 teaspoons ground dried rosemary
+1 tablespoon dried oregano
+1 tablespoon red wine vinegar
+salt and pepper to taste
+3 pounds venison, cut into 1/4 thick strips
+1 (12 ounce) package pita breads, warmed
Method.
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.
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.
