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Started By
Message
Venison Doner Kebab
Posted on 3/3/24 at 3:58 pm
Posted on 3/3/24 at 3:58 pm
Decided to make some venison doner kebab for lunch today and took some pics along the way to document the process. Enjoy baws 
Ingredients:
2lb ground venison
1 shallot
5 cloves of garlic
2 sweet onions
1 cucumber
Pack of grape tomatoes
Salt
Paprika
Cumin
Coriander
Oregano
Cinnamon
Tzatziki
Feta cheese
Start by processing 1 sweet onion, 1 shallot, and 5 gloves of garlic.
Add 2lbs of venison to blender along with spices. Don’t be shy with the cinnamon.
Blend until it looks like canned tuna and then put into a baking dish.
Bake at 400F until the outside is browned (a little over an hour).
Slice into thin pieces and pan fry to crisp the outside of the pieces.
Whip up a quick Greek salad with cucumber, onions, and tomatoes and dress with olive oil and oregano.
Enjoy with a little feta and tzatziki.
Ingredients:
2lb ground venison
1 shallot
5 cloves of garlic
2 sweet onions
1 cucumber
Pack of grape tomatoes
Salt
Paprika
Cumin
Coriander
Oregano
Cinnamon
Tzatziki
Feta cheese
Start by processing 1 sweet onion, 1 shallot, and 5 gloves of garlic.
Add 2lbs of venison to blender along with spices. Don’t be shy with the cinnamon.
Blend until it looks like canned tuna and then put into a baking dish.
Bake at 400F until the outside is browned (a little over an hour).
Slice into thin pieces and pan fry to crisp the outside of the pieces.
Whip up a quick Greek salad with cucumber, onions, and tomatoes and dress with olive oil and oregano.
Enjoy with a little feta and tzatziki.
8
Posted on 3/3/24 at 4:02 pm to reds on reds on reds
Different but looks good! I wrapped up a pork/chicken/tasso/smoked sausage jambalaya earlier before starting my spring garden seeds.
Posted on 3/3/24 at 4:58 pm to reds on reds on reds
I'd eat the hell out of that. Looks damn good.
Posted on 3/3/24 at 6:43 pm to Loup
My German wife is going to really really appreciate you for this recipe
Posted on 3/4/24 at 2:31 pm to reds on reds on reds
How does that compare to Gyro meat
Posted on 3/5/24 at 9:05 am to reds on reds on reds
Looks amazing
Posted on 3/5/24 at 9:39 am to reds on reds on reds
Wow that looks good. Mind sharing the ratios of spices used in the meat?
My kids love gyro meat and my wife has been bugging me to use our deer meat.
My kids love gyro meat and my wife has been bugging me to use our deer meat.
Posted on 3/5/24 at 9:53 am to reds on reds on reds
Looking good!
Posted on 3/5/24 at 9:59 am to Sixafan
quote:
How does that compare to Gyro meat
I'd say texture is different (better IMO) than your typical gyro meat. I'd pick this 10/10 times over gyro. It's unbelievably good.
Posted on 3/5/24 at 10:01 am to ABucks11
quote:
Mind sharing the ratios of spices used in the meat?
I didn't measure them out but I'd say somewhere around a tablespoon of each one and a little extra salt and cinnamon. The cinnamon really is the secret ingredient.
Posted on 3/5/24 at 10:03 am to hall59tiger
quote:
My German wife is going to really really appreciate you for this recipe
Funny, Doner Kebab is a Turkish dish. Most don't make the connection to Germany, but I have a German wife also and lived in DE for a long time. Huge population of Turkish in DE.
Posted on 3/6/24 at 3:02 pm to mooseofterror
quote:
I have a German wife
Then you are a blessed man like myself. It’s kinda a good thing we live in the states because German breakfast would have me being about 200lbs overweight.
Posted on 3/6/24 at 4:10 pm to reds on reds on reds
Is the venison like 75/25? Looks like it has a good bit of fat.
Posted on 4/14/24 at 6:13 pm to reds on reds on reds
Bump. Finally got around to making this. 10/10. Thanks reds on reds for sharing.
I made tumeric rice and ate it like a street bowl. Can’t wait to eat it all week.
I made tumeric rice and ate it like a street bowl. Can’t wait to eat it all week.
Posted on 4/14/24 at 8:56 pm to ABucks11
Thanks for reminding me I really need to make this. I wonder if using some Cavenders Greek seasoning would add to the Turkish flair?
Posted on 4/22/24 at 8:10 pm to ABucks11
quote:Did you stick to the 1 tablespoon of the spices, with a little extra salt and cinnamon?
Bump. Finally got around to making this. 10/10. Thanks reds on reds for sharing.
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