2025Vol42No3NBUJournal

VENISON GREEK GYROS ON SOURDOUGH NAAN

By Cole and Morgan, CM Barndominium Visit cmbarndominium.com for more recipes!

We will be highlighting game recipes every journal issue. If you have a recipe that you would like to share, please email us at bighornsjournal@gmail.com.

For the Meat 2 lbs ground venison, moose, elk or beef 2 eggs 3/4 oats 1/2 cup milk

For the Tzatziki 1 cup plain greek yogurt 1 cup grated cucumber juice of half a lemon 3 cloves fresh minced garlic pinch of salt & pepper

For the Gyros 1 Batch Sourdough Naan (Visit cmbarndominium.com for recipe) sliced cucumber sliced tomato sliced avocado red onion or pickled red onion fresh chopped parsley

1/2 of a red onion diced 6 gloves minced garlic 3 tsp salt 2 tsp pepper

2 tsp oregano (dried or fresh) 1 tsp rosemary (dried or fresh) 1/2 tsp dried thyme 2 tsp cumin 2 tbsp fresh lemon juice

Instructions 1. Preaheat your oven to 400F. 2. Start by adding the oats to a small bowl and soaking them with the milk for about 5 minutes. 3. Next, add the reamining meat ingredients to a large bowl. Gently stir everything together. 4. Add the oat and milk mixture to the meat, and gently mix until evenly incorporated. 5. Line a baking sheet with parchment, then form the meat mixture into long rectangular patties (whatever size will fit the length of your naan nicely) . Place the patties next to each other on the baking sheet and bake for 10-15 minutes or until internal temp reaches 165F. 6. While the meat is cooking, place the grated cucumber in some paper towel and gently squeeze all the liquid out over a sink. Unwrap the paper towel and add the cucumber to a small bowl. 7. To that same bowl, add the remaining tzatziki ingredients and mix well. 8. Finally, take a warm piece of naan, spread a big spoonful of the tzatziki on top, followed by one of the cooked venison patties, sliced cucumber, tomato, avocado, red onion and finish with fresh parsley. 9. Serve immediatley and enjoy!

NBU Journal . Volume 42 . Number 3 36