ISO Gyro Meat Recipe

[Chief Longwind Of The North]

Although hectically made with lamb, I will be using Montana antelope for this. Does anyone have a great recipe, and technique for Gyro meat, that doesn't require a vertical rotisserie?

My son harvested an antelope this morning. I've been vacuum sealing, and grinding meat all day as he butchers it.

Seeeeya; Chief Longwind of the North

 

[WhateverYouWant]

Google is your friend…

https://www.allrecipes.com/recipe/153436/venison-gyros/

While not quite antelope, this should work well. But maybe someone here has some actual experience they could share.

 

[GotGarlic]

Here's another option from my favorite foodie website: https://www.seriouseats.com/greek-american-lamb-gyros-recipe

 

[taxlady]

Here's another option from my favorite foodie website: https://www.seriouseats.com/greek-american-lamb-gyros-recipe

That looks really good. I've saved the recipe to Copy Me That.

 

[GinnyPNW]

There are a lot of recipes that call for ground meat for gyros. Making a meatloaf kind of dish...and it is all about the spices and the add-ons that make it gyro, I guess? I make something similar with my EasyKabob that tastes very Middle Eastern to me. Believe it or not, I use Montreal Seasoning, Garlic Powder and Cumin. It wasn't my intention, but when we tried it, it certainly had that flavor.

 

[Chief Longwind Of The North]

Thanks everyone. These all look great, and use pretty much the same seasonings. Most call for the meat to be almost pureed, baked in a loaf pan, the weighted as it cools to create the correct texture, I've got these seasonings, and the antelope tastes similar to lamb, with a great flavor. I'll be making this soon. I'll take pictures and let everyone know how it turns out. Again, thanks.

Seeeeya; Chief Longwind of the North

 

[taxlady]

Thanks everyone. These all look great, and use pretty much the same seasonings. Most call for the meat to be almost pureed, baked in a loaf pan, the weighted as it cools to create the correct texture, I've got these seasonings, and the antelope tastes similar to lamb, with a great flavor. I'll be making this soon. I'll take pictures and let everyone know how it turns out. Again, thanks.

Seeeeya; Chief Longwind of the North

Just a note. On the page with the recipe by Kenji Lopez-Alt that GG shared, there is a link to read more. Kenji says that it is very important to let the meat sit in the fridge with the salt, before putting it in the food processor, if you want the right texture. As usual, he has tried a variety of methods to find the best one and gives the "sciency" explanations.