• In a blender or food processor combine all of the ingredients under the "Arayes" section EXCEPT for the venison, pita, and olive oil. If the ingredients are not mixing, add a small amount of olive oil.
• Once fully mixed, combine the venison and the blended ingredients in a bowl. The mixture is going to be a little wet, but that is what is going to make them delicious and juicy.
• Take your halved pita slices and start filling them with the meat mixture. You can make them fat, but they will take a bit longer to cook. Thin or fat they are both delicious and up to the users discretion.

Cooking:

• Heat a pan over medium heat. Make sure the pan is fully heated before cooking.
• Brush the sides of the pitas with olive oil.
• Thin: Cook the pitas on each side for 3-5 minutes or until the meat is fully cooked (160℉). Do not over crowd the pan. I did 2 at a time.
• Thick: Start by cooking the pitas meat side down. I did this two at a time. Once the meat is browned (1-2 minutes), flip on to its side cooking each side for 3-5 minutes. Your meat should be fully cooked (160℉), however, if you are struggling to get it to temperature and do not want to burn the outside of the pita, you can finish cooking them in a 350℉ oven on a sheet pan for 12-15 minutes.

Tahini Sauce

• Combine all ingredients (I shook mine in a small mason jar) adding water only if you want the sauce to be more thin.

Yogurt Sauce

• In a small bowl, combine all the ingredients.

Additional Toppings

• If you are making the butter, I liked it because it gave a nice extra little buttery-ness to the dish BUT not neccessary, melt the butter and mix the ingredients together. Brush over the ends of the arayes.
• Top with other desired toppings.