I normally don't try many recipes with venison steak and usually prefer a little flower and Johnny's (regular or garlic).
We always cut our steaks about 1/3 of an inch or so, but I found a recipe before the season that I wanted to try so I cut a few steaks an inch thick to fit the bill.
The recipe was simple and tasty. My wife at twice as much as normal and was looking for more. Her comment was that she loved all the various flavors.
I was not impressed with the feta cheese (never had it before) and I will eat it again.
Mine does not look like the recipe photo, but I think they forgot to tear apart and open the pita pocket.
I found the recipe in a Minnesota DNR pamphlet.
