Venison Gyros

• 2 tablespoons olive oil
• 1 1/2 tablespoons ground cumin
• 1 tablespoon minced garlic
• 2 teaspoons dried marjoram
• 2 teaspoons ground dried rosemary
• 1 tablespoon dried oregano
• 1 tablespoon red wine vinegar
• salt and pepper to taste
• 3 pounds venison, cut into 1/4 thick strips
• 1 (12 ounce) package pita breads, warmed

1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
2. Heat a large skillet over medium-high heat. Cook the venison strips, a half pound at a time, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas to serve.

olive oil, ground cumin, garlic, marjoram, ground dried rosemary, oregano, red wine vinegar, salt, pita breads

Taken from www.allrecipes.com/recipe/153436/venison-gyros/ (may not work)