• 2 Tbsp. olive oil
  • 1 1/2 Tbsp. ground cumin
  • 1 Tbsp. minced garlic
  • 2 tsp. dried marjoram
  • 2 tsp. ground dried rosemary
  • 1 Tbsp. dried oregano
  • 1 Tbsp. red wine vinegar
  • Salt & pepper to taste
  • 3 lb. venison, cut into 1/4” thick strips
  • 1 (12 oz.) pkg. pita bread, warmed



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

Heat large skillet over med-high heat. Cook venison strips, 1/2 pound at a time, until meat has browned on the outside and is no longer pink on the inside, about 8 min. Serve on warmed pita bread.


Tahini Sauce


  • 1/2 C. low-fat plain yogurt
  • 2 Tbsp. tahini, (sesame seed paste)

May substitute tahini with Hummus

  • 1 Tbsp. lemon juice
  • 1/3 C. chopped flat-leaf parsley


Combine yogurt, tahini, lemon juice, parsley & 1/4 tsp. salt in a med. bowl, refrigerate.


About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.