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Thread: Venison Gyros

  1. #1
    A Good Keen Girl Dougie's Avatar
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    Venison Gyros

    Yo!

    So I copied this recipe for chicken but made it with the weird offcut bits of backsteak (that come off the shoulder, you know that little strip you end up with when you cut the sinue off?) and other bits I hacked off a fallow a while ago before I was okay at butchery. Anyway, I have a couple of bags of those labelled "stir fry" but the stir fry thing is getting old..

    I went one further and made the pita bread from scratch.

    CHICKEN (VENI) GYROS - OPA!

    Ingredients

    Tzatziki sauce:
    ◦1 cup plain Greek yogurt
    ◦1 regular cucumber, peeled and seeded (I actually didn't peel mine)
    ◦1 teaspoon minced garlic
    ◦1 teaspoon white wine vinegar
    ◦Salt and pepper
    ◦Squeeze of fresh lemon juice
    ◦Extra virgin olive oil to taste

    For the meat:
    ◦2 teaspoons minced garlic
    ◦Juice of 1 lemon (2-3 Tablespoons)
    ◦2 teaspoons red wine vinegar
    ◦2 Tablespoons extra virgin olive oil
    ◦2 heaped Tablespoons plain Greek yogurt
    ◦1 Tablespoon dried oregano (I just used mixed spice)
    ◦Salt and pepper
    ◦1 1/4 lbs. boneless, skinless chicken breasts or just some hunks of venison
    ◦To assemble: Pita bread
    ◦Fresh tomatoes, seeded and diced
    ◦Red onion, sliced thin and I also added shredded lettuce.

    Instructions
    1.Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
    2.Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
    3.To prepare the meat, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the meat pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
    4.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

    Read more at Chicken Gyros - Opa! - The Girl Who Ate Everything

    Follow the link for how to make your own pita bread - for me, this sealed the deal as being an awesome dish. It takes about two hours though so ensure you have plenty of time to let the dough rise! My dough made six pitas. There was no left over meat the next day so I enjoyed my pita cold with a bit of aioli and an avocado

    Pics to come in a tick. Here's a pic of the chicken guy from the website. EDIT - sorry my camera is locked under the bed manned by a snoring beast, will upload photos tonight.

    Name:  chicken gyro.jpg
Views: 729
Size:  442.6 KB
    She loves the free fresh wind in her hair; Life without care. She's broke but it's oke; that's why the lady is a tramp.

    Rule 4: Identify your target beyond all doubt

  2. #2
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    Why would you do that to a deer? Venison deserves to taste like venison.
    Now I can understand why you would do that to a chicken.

  3. #3
    Member Maca49's Avatar
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    Quote Originally Posted by Dougie View Post
    Yo!

    So I copied this recipe for chicken but made it with the weird offcut bits of backsteak (that come off the shoulder, you know that little strip you end up with when you cut the sinue off?) and other bits I hacked off a fallow a while ago before I was okay at butchery. Anyway, I have a couple of bags of those labelled "stir fry" but the stir fry thing is getting old..

    I went one further and made the pita bread from scratch.

    CHICKEN (VENI) GYROS - OPA!

    Ingredients

    Tzatziki sauce:
    ◦1 cup plain Greek yogurt
    ◦1 regular cucumber, peeled and seeded (I actually didn't peel mine)
    ◦1 teaspoon minced garlic
    ◦1 teaspoon white wine vinegar
    ◦Salt and pepper
    ◦Squeeze of fresh lemon juice
    ◦Extra virgin olive oil to taste

    For the meat:
    ◦2 teaspoons minced garlic
    ◦Juice of 1 lemon (2-3 Tablespoons)
    ◦2 teaspoons red wine vinegar
    ◦2 Tablespoons extra virgin olive oil
    ◦2 heaped Tablespoons plain Greek yogurt
    ◦1 Tablespoon dried oregano (I just used mixed spice)
    ◦Salt and pepper
    ◦1 1/4 lbs. boneless, skinless chicken breasts or just some hunks of venison
    ◦To assemble: Pita bread
    ◦Fresh tomatoes, seeded and diced
    ◦Red onion, sliced thin and I also added shredded lettuce.

    Instructions
    1.Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.
    2.Refrigerate for at least 30 minutes before serving to allow the flavours to meld.
    3.To prepare the meat, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the meat pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
    4.Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.

    Read more at Chicken Gyros - Opa! - The Girl Who Ate Everything

    Follow the link for how to make your own pita bread - for me, this sealed the deal as being an awesome dish. It takes about two hours though so ensure you have plenty of time to let the dough rise! My dough made six pitas. There was no left over meat the next day so I enjoyed my pita cold with a bit of aioli and an avocado

    Pics to come in a tick. Here's a pic of the chicken guy from the website. EDIT - sorry my camera is locked under the bed manned by a snoring beast, will upload photos tonight.

    Attachment 35902
    Whoa freeze me a meal and courier it to me!!
    Boom, cough,cough,cough

  4. #4
    Almost literate. veitnamcam's Avatar
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    Looks good to me, some of us get sick of plain old venison eh Dougie.
    Dougie likes this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  5. #5
    Caretaker
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    Venison Gyros

    Had soft Sika backsteaks in mushroom sauce for dinner mmmmmm

    A big fast bullet beats a little fast bullet every time

  6. #6
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    Its pronounced yeh ross if anyones interested.
    Tommy likes this.

  7. #7
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    Quote Originally Posted by veitnamcam View Post
    Looks good to me, some of us get sick of plain old venison eh Dougie.
    You may not be "picky" enough about which ones you shoot, or choose to eat.

  8. #8
    Almost literate. veitnamcam's Avatar
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    Quote Originally Posted by 7mmwsm View Post
    You may not be "picky" enough about which ones you shoot, or choose to eat.
    Yearlings or young hinds putting on condition generally tho I did cull a hind that must have been 80 a while back... she was all salami and sausages.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

  9. #9
    A Good Keen Girl Dougie's Avatar
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    Usually we just eat what is easiest around here (steak or roast) so nice to mix it up every once in a while


    Sent from my iPhone using Tapatalk
    veitnamcam likes this.
    She loves the free fresh wind in her hair; Life without care. She's broke but it's oke; that's why the lady is a tramp.

    Rule 4: Identify your target beyond all doubt

  10. #10
    Member Danny's Avatar
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    I think I'll put myself on dinner duty Thursday.
    Looks nice, thanks for the post
    Dan M

  11. #11
    Member Marty Henry's Avatar
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    Venison done as butter chicken is to die for. Like the pita idea, only problem is cucumber makes me fart so Id sub it with green pepper

  12. #12
    Member oneshot's Avatar
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    Some of us have venison flowing out our ears so a bit of different flavours are a good change. I shall try this Dougie.
    veitnamcam likes this.
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.

  13. #13
    A Good Keen Girl Dougie's Avatar
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    Quote Originally Posted by Marty Henry View Post
    Venison done as butter chicken is to die for. Like the pita idea, only problem is cucumber makes me fart so Id sub it with green pepper
    Ermgherd YESS. Also, @7mmsaum put me onto this a few months ago....peanut satay venison. You'll never eat chicken again.
    She loves the free fresh wind in her hair; Life without care. She's broke but it's oke; that's why the lady is a tramp.

    Rule 4: Identify your target beyond all doubt

  14. #14
    Member oneshot's Avatar
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    Quote Originally Posted by Dougie View Post
    Ermgherd YESS. Also, @7mmsaum put me onto this a few months ago....peanut satay venison. You'll never eat chicken again.
    I did peanut satay venny kebabs on the bbq a couple weeks back. amazing!!
    Dougie likes this.
    Never argue with stupid people, they will drag you down to their level and then beat you with experience.

  15. #15
    Almost literate. veitnamcam's Avatar
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    Peanuts are for feeding elephants and monkeys at the zoo.
    EeeBees and Gibo like this.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

 

 

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