Venison Gyros

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.