Venison Gyros

• 1 cup plain yogurt, Greek style (for the dressing)
• 1 teaspoon dill (for the dressing)
• 1/8 teaspoon garlic powder (for the dressing)
• 1/2 cucumber (finely chopped for the dressing)
• 2 tablespoons olive oil
• 1 lb venison tenderloin (cut into 2-inch X 1/4-inch slices)
• 2 1/2 small red onions
• 2 garlic cloves, minced
• 2 teaspoons oregano
• 1 pinch salt
• 4 pita pockets
• 4 lettuce leaves
• 8 slices tomatoes

1. Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.
2. In 12" nonstick skillet, heat oil.
3. Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.
4. Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.
5. Assemble the pitas and enjoy!

plain yogurt, dill, garlic, cucumber, olive oil, tenderloin, red onions, garlic, oregano, salt, pita pockets, tomatoes

Taken from www.food.com/recipe/venison-gyros-427097 (may not work)