I wanted to try doing something interesting with some of the venison my neighbors so graciously shared with us, so I played fast and loose with my Mom’s Arabian schwarma recipe. My *only* regret is that I forgot to wrap one up for myself, to take to my Mom’s house this week.

First, I made some of these chewy flour tortillas. Kind of like a cross between pita and tortillas, really easy to make, and yummy. I threw in some sage, black pepper, and onion powder for flavor. I used the same recipe I posted earlier for the Mexi Wraps.

Onions, of course. Lots of black pepper. Cooked them until just barely tender. I found real Vidalia sweets for this… yay!

The way I cooked the venison was a two-step process. First, I had to debone it all and cut into small chunks. I then tossed lightly with a smidgen of olive oil, followed by another toss with seasoned flour. (Again, salt, black pepper, lots of fresh sage, and onion powder.) Working in small batches, I cooked these in a dry skillet over medium heat until no longer red. The venison released a bit of juice, and I added a splash of red wine, and wound up with a saucy pan full of meat cubes. Many of these got eaten out of hand.

Now I wanted a wee bit of carmelization, without drying everything out too much, so I transfered the meat into a roasting pan and placed in a 375°F oven for about twenty minutes, tossing several times to make sure everything browned evenly. Perfect!

While the meat was roasting, I fried up potatoes and sweet potatoes. I like to cut them and soak the sticks for at least an hour (or more; I don’t notice any problem with their being in there for lengthy periods of time,) par-fry them until they go limp, drain, then crank up the oil and fry a second time. They got a very light dusting of salt and black pepper.

I also whipped up a sauce of sour cream, buttermilk, lime juice, cilantro, and pepper, then assembled the sandwiches with the fried potatoes right in there. Not very traditional, I grant you… but good!