Blacktail Deer Pitas

by Marcus Weiner

1 pound blacktail deer roast or backstrap

4 pitas

Optional  Topping

1/4 pound button mushroom

1/4 pound yellow onion

1)  Take one-pound roast (preferably a more tender cut) or backstrap and cut into 1/2 inch cutlets. Season to taste. I like onion powder, kosher salt, and black pepper. Saute about 10 minutes atmedium heat flipping at two minute intervals.

2)  Remove and let rest for a few minutes. Lean the knife at a 45 degree angle from vertical and cut thin strips with the grain. Strips should be about 3/4-inch wide, 1/8-inch thick, and as long as the cutlets are wide. Return the strips to the pan and add your sauce of choice. My boys prefer barbeque and we usually just use store-bought. Heat for a few minutes over medium heat.

3)  Slice pitas in half and stuff with deer. Should fill 8, 1/2 pockets. Add topping of your choice including coleslaw, and mushrooms and onions. Others may enjoy tzatziki sauce and sliced cucumbers.

4)  Add scoop of potato salad or coleslaw, and a side salad or baby spinach salad (with your dressing of choice) to the plate, and dinner is served.


Slice mushroom and onion in 1/4-inch slices and saute in olive oil. Season with salt and pepper. Add a tablespoon of butter. We also like the sandwich topped with coleslaw. Another option is to add dill pickle slices.

Serves 4 with a total prep and cook time of 20 minutes.