Venison Gyros

1. Combine dressing and set aside. This includes: yogurt, dill, garlic powder, and cucumber.

2. In 12" nonstick skillet, heat oil.

3. Add garlic, onions, venison, and oregano. Cook for 4-6 minutes.

4. Make sure the meat is no longer pink. I like to leave the onions a little crunchy. I like to salt the meat a little at this time.

5. Assemble the pitas and enjoy!

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Nutrient	Quantity
Total fats	30.1168 g
Protein	92.5218 g
Carbohydrates	12.4628 g
Energy	700.8552 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3055 g
Water	575.325 g
Aspartic acid	0.2974 g
Calcium, Ca	635.4566 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0001 g
Lutein + zeaxanthin	246.3 g
Fiber, total dietary	3.8395 g
Fatty acids, total saturated 22:0	0.0349 g
Carotene, beta	759.455 g
Niacin	6.1585 mg
Vitamin A, RAE	207.6233 g
Arginine	0.1407 g
Riboflavin	0.7507 mg
Tocopherol, beta	0.0457 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0124 g
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	0.9073 g
Sodium, Na	320.3099 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4096 g
Total lipid (fat)	30.1168 g
Manganese, Mn	0.4733 mg
Fructose	2.7146 g
Proline	0.0774 g
Fatty acids, total saturated 16:0	3.5285 g
Sucrose	0.0261 g
Choline, total	311.5584 mg
Sugars, total	5.2769 g
Serine	0.0779 g
Fatty acids, total saturated 10:0	0.0002 g
Fatty acids, total saturated 18:0	0.7127 g
Fatty acids, total saturated 20:4 undifferentiated	0.2357 g
Vitamin B-6	0.8125 mg
Selenium, Se	77.5154 g
Ash	6.8795 g
Fatty acids, total saturated 18:1 undifferentiated	19.8347 g
Pantothenic acid	0.3591 mg
Phenylalanine	0.0999 g
Copper, Cu	1.324 mg
Betaine	0.4731 mg
Thiamin	0.6498 mg
Retinol	136.0003 g
Methionine	0.0281 g
Iron, Fe	8.279 mg
Carbohydrate, by difference	12.4628 g
Phosphorus, P	887.9282 mg
Folate, total	106.6223 g
Tocopherol, gamma	0.9178 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.1043 g
Lycopene	4116.8 g
Alanine	0.0836 g
Cholesterol	226.6672 mg
Valine	0.0921 g
Fatty acids, total saturated 18:2 undifferentiated	2.9641 g
Glycine	0.0713 g
Carotene, alpha	167.32 g
Glucose (dextrose)	2.4573 g
Fatty acids, total saturated 14:0	0.0108 g
Zinc, Zn	5.1626 mg
Isoleucine	0.0763 g
Tocopherol, delta	0.0184 mg
Fatty acids, total saturated 12:0	0.0051 g
Fatty acids, total polyunsaturated	3.8109 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.1129 g
Tocotrienol, alpha	0.0426 mg
Vitamin A, IU	1869.6874 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	106.6223 g
Tryptophan	0.0229 g
Vitamin C, total ascorbic acid	26.4116 mg
Phytosterols	77.565 mg
Galactose	0.003 g
Fatty acids, total polyunsaturated 18:1 c	0.0146 g
Fatty acids, total saturated 20:0	0.1118 g
Starch	0.0532 g
Tyrosine	0.0362 g
Vitamin B-12	4.5333 g
Vitamin K (phylloquinone)	46.6729 g
Fatty acids, total saturated	4.4099 g
Histidine	0.0411 g
Fatty acids, total monounsaturated	20.3623 g
Threonine	0.0805 g
Folate, food	106.6223 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	12.11 g
Vitamin E (alpha-tocopherol)	7.3978 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1496 g
Magnesium, Mg	128.8213 mg
Lysine	0.111 g
Potassium, K	1591.3679 mg
Cystine	0.0262 g
Fluoride, F	4.5445 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 pinch	0	0	0
Garlic powder	0 teaspoon	1.2826	0.2818	0.0028
Olive oil	2 tablespoons	238.68	0	27
Tomato	8 slices	28.8	6.224	0.32
Cucumber	0.5	7.98	1.4364	0.1064
Oregano	2 teaspoons	5.3	1.3784	0.0856
plain yogurt	1 cup	0	0	0
Garlic Clove	2	8.94	1.9836	0.03
dill	1 teaspoon	6.405	1.1586	0.3053
red onion	2.5 1/2	0	0	0
lettuce leaf	4	0	0	0
venison tenderloin	1 lb	403.4676	0	2.2667
pita pocket	4	403.4676	0	2.2667