Recipe: Deer-os

This one is a play on the Greek Gyros (pronounced "yee-rohs"). I'll make this recipe as simple as possible, then describe some ways to extend it.

1.5 lb hindquarter roast
Cavender's Greek Seasoning
olive oil
1 cucumber, peeled, seeded, and chopped
1 bell pepper, sliced
1 medium yellow onion, sliced or diced
Sour cream or Greek yogurt
Feta cheese
Pita bread

Prepare the meat.Slice the meat into thin slices, cutting across the grain. Cover the bottom of a baking dish (like a 9x13" pan), laying the meat flat. Season with the Greek Seasoning. Continue adding layers and seasoning with the remaining meat. Cover with stretch wrap and place in the refrigerator for 2 hours.

Saute onion and bell pepper in a little bit of olive oil until both are softened. Cook meat in a separate pan, only cooking enough to cover the bottom of the pan without crowding the meat. Continue until all meat is cooked.

Heat pita bread in oven or lightly oiled pan. Assemble deer-os pita bread by adding meat, onion, bell pepper, cucumber, and sour cream (or yogurt). Serve!

That's really it! If you want to get fancier about it, replace the sour cream with tzatziki sauce (see recipe below). You can also put chopped tomato, black olives, or whatever your heart desires! Just have fun with it. Yell, "Opa!" and throw something. Just make sure to eat the deer-os.

Tzatziki Sauce:

16 ounces plain yogurt
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil
2 teaspoons red wine vinegar
5 to 6 mint leaves, finely minced

Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.