BBQ Vension Gyros
It's NZ Venison BBQ week, and to celebrate, I've created this moreish venison gyros-style recipe that brings instant excitement for the warmer months to come. We are so lucky to have access to such high quality produce here in New Zealand; farm raised venison is incredibly nutritious, and for those who are new to this protein, acts just as beef does. Try this recipe for yourself, double to share with family and friends, and see how deliciously easy it really is!
Ingredients (serves 2-3)
2 NZ venison steaks
1 Tbsp smoked paprika
1tsp dried oregano
Extra virgin olive oil
½ telegraph cucumber
1 cup Greek yoghurt
3 garlic cloves, minced
Juice of ½ lemon
A large handful of fresh mint and parsley, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 Tbsp red wine vinegar
Flatbreads of your choice
250g cooked fries of your choice
Feta and lemon wedges to finish, if desired
Method
** if you’re short on time, a store bought tzatziki or cucumber yoghurt will taste just as delicious and shave off some of the prep time from this recipe.
2 NZ venison steaks
1 Tbsp smoked paprika
1tsp dried oregano
Extra virgin olive oil
½ telegraph cucumber
1 cup Greek yoghurt
3 garlic cloves, minced
Juice of ½ lemon
A large handful of fresh mint and parsley, chopped
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
2 Tbsp red wine vinegar
Flatbreads of your choice
250g cooked fries of your choice
Feta and lemon wedges to finish, if desired
Method
- Pat the venison steaks dry with a paper towel then place them onto a plate. Sprinkle over the paprika and oregano, drizzle with olive oil and season with salt and pepper. Rub the seasonings into the meat, cover with plastic wrap and leave to marinade for at least 30 minutes.
- To make the tzatziki, grate half of the cucumber and use a clean cloth or tea towel to squeeze any excess liquid. Combine with the yoghurt, minced garlic, lemon juice and chopped mint, then season to taste. Set aside. **
- Preheat your BBQ or grill plate to medium-high heat. Cook the venison steaks on each side for 2-4 minutes depending on thickness for medium rare, or until cooked to your liking.
- Dice the remaining cucumber and combine with the cherry tomatoes, red onion and chopped parsley. Drizzle with olive oil, pour over the red wine vinegar and season with salt and pepper.
- To assemble, spread the tzatziki over the flatbreads. Spoon over the salad, slice the rested venison and place slices onto each flatbread. Top with fries and sprinkle with feta if desired, then wrap and serve!
** if you’re short on time, a store bought tzatziki or cucumber yoghurt will taste just as delicious and shave off some of the prep time from this recipe.