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Ingredients

2 tablespoons olive oil 1 ½ 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

Nutrition Info

431.9 calories carbohydrate: 33.7 g cholesterol: 158.7 mg fat: 10.2 g fiber: 2 g protein: 48.4 g saturatedFat: 2.6 g servingSize: - sodium: 383.5 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

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.
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.

6 sandwiches

This is a twist on the classic Greek sandwich.