Directions:
- Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper in a large glass or ceramic bowl. Add the venison strips, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator at least 2 hours.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 328.65 Kcal (1376 kJ) | ||
| Calories from fat | 107.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.95g | 18% | |
|---|---|---|---|
| Cholesterol | 40.82mg | 14% | |
| Sodium | 28.76mg | 1% | |
| Potassium | 52.24mg | 1% | |
| Total Carbs | 4.49g | 1% | |
| Sugars | 0.12g | 0% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 50.76g | 102% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 8.4mg | 47% | |
| Calcium | 53.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 135.46 Kcal (567 kJ) | ||
| Calories from fat | 44.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 18% | |
|---|---|---|---|
| Cholesterol | 16.82mg | 14% | |
| Sodium | 11.85mg | 1% | |
| Potassium | 21.53mg | 1% | |
| Total Carbs | 1.85g | 1% | |
| Sugars | 0.05g | 0% | |
| Dietary Fiber | 0.31g | 3% | |
| Protein | 20.92g | 102% | |
| Vitamin C | 0.4mg | 2% | |
| Iron | 3.5mg | 47% | |
| Calcium | 22.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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