Souvlaki is a great way to eat bear meat, or deer, or elk, or sheep, etc. It’s simple to prepare and easy to cook. We just made these at the lake tonight with chunks of elk rump and white tailed deer rump, so I thought I’d share them with you. My brother lived in Greece for a time, and he says Souvlaki Gyros (bear meat, or any meat) are like a Greek street taco.
It’s a good choice for bear meat because the small chunks cook thoroughly, and you can be sure you’ve killed any parasites that might be (likely are) in the meat.
The secret ingredient is tzatziki sauce. You can make your own with cucumbers, Greek yogurt, and lots of dill — but it’s for sale in the dairy case at your grocery store, too, and it’s delicious. I bought a big tub for $6 at Sam’s Club, and it was the right amount for 6 adults and 6 kids.
Marinating the meat is nice, though not essential, and you can use your favorite marinade. You could also try these kabobs and add the Greek ingredients for gyros. Let’s get to it.
Ingredients
- 1 pound of bear meat, cut into bite-sized chunks, more meat for more people
- 1 onion per pound of meat, cut into large chunks (16ths)
- Pita bread — my family ate two each
- 2-4 tomatoes, diced
- Tzatziki dip/sauce
- Feta cheese — not standard Greek style, but it’s a tasty addition
- 4 Tablespoons olive oil
- Griddle, skillet, or grill
Steps
Preheat the griddle or grill. If you’re using bear meat, take care that the griddle isn’t too hot or you’ll dry out the meat. The right heat for pancakes, minus a smidge, is good. You could go hotter for non-parasite meats, and go for a good sear with medium rare in the middle.
Load the chunks of onion and meat onto skewer sticks, alternating meat and onion. You could do this without skewers in a skillet, but the sticks keep the meat and onions oriented, so only the edges get seared. If you’re using a grill, soak the skewers in water for a while beforehand so they don’t burn over the flame.
Cook the skewers until the meat is as done as you’d like. Remove the meat and onions from the skewers and set aside.
Brush or dredge the pitas in olive oil and heat them on the grill for a few moments on each side. The hot, lightly toasted pitas make all the difference.
Grab a pita, smear on a hearty dose of tzatziki sauce, add the meat and onions, add some tomatoes, fold it like a taco, and enjoy. If you have enough helping hands, you can cut the meat chunks smaller so they fit in the pita easier, but my family didn’t have the patience for that. Keep napkins handy.
*** Buy and Sell on GunsAmerica! ***
Read the full article here
