Venison Gyro Meat

Hey folks! Ever thought about turning that ground venison into something super tasty and a bit different? Let me show you how to make some killer Venison Gyro Meat. You’ll spice it up with some key seasonings for that authentic gyro taste.

This recipe uses a mix of venison and a bit of pork, which acts as a binder to keep everything together nicely. You’ll add just the right spices to make the dish stand out. Whether you’re serving this in pitas or enjoying it straight off the cutting board, you’re in for a treat.

You’ll blend the ingredients, shape them into a loaf, and bake it to perfection. Then, slice it up thin, wrap it in a warm pita with your favorite toppings like tzatziki or hummus, and dive in. It’s straightforward, it’s delicious, and it’s sure to liven up your dinner table. ENJOY!

Venison Gyro Meat

An amazingly unique and delicious way to use your ground venison
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Dinner, Lunch, Main Course, supper
Cuisine: Greek, Mediterranean
Keyword: Deer, Greek, Ground Venison, Gyro, Mediterranean, Venison
Servings: 16
Author: Sophie May


  • Blender or food processor
  • metal or aluminum loaf pan


  • 2 lbs ground venison 80:20 venison:pork mixture
  • 1 red onion rough chop
  • 3.5 tsp garlic or more
  • 2.5 tsp dried oregano
  • 2 tsp ground marjoram
  • 2 tsp dried rosemary
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • dash cayenne or more for added spice
  • 2.5 tsp kosher salt
  • 2 tsp ground pepper


  • Preheat oven to 350℉.
  • Place red onion and garlic in the blender/food processor and blend until finely chopped but not liquified.
  • Add all of the seasonings and the meat. Depending on your processor size you may have to do this in batches. Blend until it is a smooth cohesive sticky texture. I place in a bowl after and mix by hand even more to ensure flavor consistency.
  • Place in a tin foil bread pan and evenly spread it out. Bake for 60 minutes or until the internal temperature reaches 160℉. I also like to make sure the outside has a good crisp on it.
  • Drain of all the fat and let rest until you can handle the loaf of meat. (~30 min)
  • Using your LEM meat slicer on a very thin setting, slice your gyro meat. If you do not have a meat slicer, this can be accomplished by cutting thin slices with a sharp knife.
  • Assemble your gyro as desired and ENJOY!

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