We love eating wild game.  Our favorite meat, hands down, is venison.  We have it ground, cut into fry meat, tenderloin steaks, stew meat, roasts and smoked links.  It is the main staple for meat in our home.

Tonight we used some of the back strap fry meat to make a gyro-styled flatbread sandwich.  It was made from scratch, so use similar store bought items if you wish…but we encourage you to start from scratch.


1 cup plain Greek yogurt
1 cup finely diced cucumber
2 tablespoons of dill seasoning
1/8 cup lemon juice
1 teaspoon minced garlic
Salt & Pepper to taste
Mix and refrigerate until ready. 



2 cups almond flour
1/2 cup flaxseed meal
1 teaspoon baking powder
2/3 teaspoon sugar
1 teaspoon salt
1/3 cup milk
4 tablespoons olive oil
1/2 cup plain yogurt
Mix all the dry ingredients into a large mixing bowl. (Preferably a Kitchen Aid mixer bowl and use bread mixer/kneader attachment on the mixer.)
Mix all the wet ingredients into a microwavable bowl. Microwave for 30 seconds, stir well, microwave another 30 seconds and stir smooth.
Pour wet ingredients over the dry ingredients and mix for a couple minutes until it forms a ball. If it is too sticky, sprinkle with a couple teaspoons of flour.
Place ball of dough on lightly floured surface. Cover with warm dish towel. Allow it to rest for 30 minutes.
Divide dough into 8 even balls. Lightly dust with flour to roll each ball out. Do not roll too thin. (I actually find it easier to roll one, start it cooking, roll the next, flip…you will find your own rhythm and when you will be done.)
Heat skillet/solid grill over medium high heat. Do not oil the pan/grill.
Cook each flatbread until it starts to air bubble, flip it and remove after 1 minute. Place on dish towel to cool.
Easy and fresh. It feels so self-accomplishing to make these.
Now for the good part!  The meat of the sandwich!!
1 onion, sliced long strips
1 pepper, sliced long strips (we used 1/2 of two different sweet peppers)
1 lb of venison back strap, cut up into fry pieces and marinade with teriyaki marinade for at least an hour.
Sauté onion and pepper over medium high heat for a minute. Slide to one side of the pan and add venison. Season the meat with salt & pepper. Turn it and spread onions and peppers over it. Sauté for another minute then remove from heat. Don’t overcook it.  I take it slice up the meat into strips at this point, it keeps the meat more tender than just cutting as strips from the get go.
Place a flatbread a plate, slather with dill sauce, place meat with onions and peppers on.
Depending on your taste buds, you may add lettuce, tomato or feta.
We used a little feta and had a side cucumber salad.
Hope you try it sometime. Don’t be scared to make it fit your palate!


  1. Can you please come cook for me? These look fantastic! I think I’ll try them with elk backstrap ~ although the backstrap is coveted around here and saved for gravy and mashed potatoes, maybe I can secretly stow a package away…


Leave a Reply to Jill Dunbar Cancel reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s