Venison strips are marinated in cumin, marjoram, and oregano for a wild game meat twist on the classic Greek sandwich.
In a big glass or ceramic bowl, mix the olive oil, cumin, garlic, marjoram, rosemary, oregano, red wine vinegar, salt, and pepper.
To evenly coat, add the venison strips and toss.
Put plastic wrap over the bowl and marinate for at least two hours in the fridge.
A large skillet should be heated to medium-high.
Cook the venison strips, a half pound at a time, for about 8 minutes, or until the venison is no longer pink inside and has browned on the outside.
To serve, pile the meat onto warm pitas.