Venison Gyro Meat
An amazingly unique and delicious way to use your ground venison
Servings: 16
Equipment
- Blender or food processor
- metal or aluminum loaf pan
Ingredients
- 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
- 1/4 tsp cinnamon
- dash cayenne or more for added spice
- 2.5 tsp kosher salt
- 2 tsp ground pepper
Assembly
Instructions
- 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!