Moose gyros bring a wild Alaska twist to a Mediterranean classic. Tender marinated moose, homemade tzatziki, and fresh veggies wrapped in warm pita. This recipe is a great way to turn your harvest into something fresh, fast, and full of flavor.
Recipe By Charles Weiner Serves 4
Ingredients:
Moose Gyro Meat
- 1½ lb thin-sliced moose (top round, bottom round, or backstrap)
- Juice from ½ lemon
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tsp fresh minced oregano
- 1 tsp salt
- ½ tsp pepper
Tzatziki Sauce
- 1 cucumber, grated
- 1 c Greek yogurt
- Juice from ½ lemon
- 1 tbsp minced garlic
- 1 tbsp fresh chopped dill
- ½ tbsp olive oil
- Salt (to taste)
Other Ingredients
- 1 head romaine lettuce, shredded
- 1 tomato, diced
- ½ red onion, thinly sliced
- 4 pita bread
Directions:
Step 1: Prep the moose
Remove silver skin from roast. Slice moose across the grain into thinnest strips you can. We prefer to use a commercial meat slicer.
Step 2: Marinate the meat
Place the moose slices in a Ziploc bag then add lemon juice, olive oil, garlic, oregano, salt, and pepper. Marinade 4- to 8 hours. It won’t hurt at all to marinate overnight.
Step 3: Make the sauce
First, squeeze the water out of your grated cucumber. In a medium bowl, mix together the ingredients for the tzatziki sauce.
Step 4: Cook the meat
Over medium-high heat in a large skillet, add moose slices and cook for approximately one minute per side.
Step 5: Assemble the gyros
Slather each pita with tzatziki. Add ¼ of the moose, shredded lettuce, tomato, and onion to each pita. Pair with a Greek or Caesar salad.
Moose gyros are a flavorful way to mix up your wild game routine. For more recipes like this, check out the Hunt Alaska recipe library.