Wild Game Gyros with A Lemon Citrus Marinade
This is my go-to recipe for when I am introducing my friends and family to game meats. This non-traditional version of the gyro is packed with an amazing lemon infused citrus marinade that is perfect when you add fresh sliced cucumbers, red onion and crumbled feta cheese and a dollop of fresh Tzatziki Sauce.
The marinade makes this meal a delicious summertime meal. You may want to kick up or down the salt or oregano depending on your taste preferences.
You can use this same recipe with elk, venison, antelope meat, lamb, and pheasant as well.
- 1 pound wild game meat, thinly sliced
- 4 medium Yukon gold potatoes, sliced like a french fry or in a small 1" dice
- 2 tablespoons unsalted butter
- 1 red onion, thinly sliced
- 1 cucumber, thinly sliced or shopped
- 8 flatbreads or Naan
- Feta Cheese, crumbled
- Kosher Salt to taste
- Juice from 1 lemon
- 1 teaspoon lemon zest (zest the lemon before juicing it)
- 2 tablespoons olive oil
- 1 teaspoon white vinegar
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1/2 teaspoon Kosher salt
- Mix all of the marinade ingredients together in a medium bowl, and reserve 1/2 of the marinade mixture for the potatoes. Pour the remaining 1/2 in a ziplock type bag and add the meat. Let the meat marinate in the fridge for at least 1 hour or as long as overnight.
- Place a heavy cast iron pan over a medium heat. Allow to heat to a hot. Add the butter and the sliced potatoes. While you are cooking the potatoes add the reserved lemon marinade mixture. Continue to allow the potatoes to cook until they have softened and turned a slight golden brown. Remove the potatoes and reserve.
- Using the same cast iron pan and cook the game meat quickly. Once browned add the game meat, cucumbers, red onion and crumbled Feta cheese.
- Warm the flatbread on a griddle.
- Serve the gyro mixture with a Tzatziki sauce and enjoy!