Venison Gyros

Ingredients

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

Equipment

• bowl
• frying pan
• whisk
• plastic wrap

Directions

1. Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl.
2. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
3. 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.