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A white bowl with lettuce, cucumbers, cherry tomatoes, red onions, shredded venison, feta cheese and tzatziki sauce on top

Greek-Inspired Venison Power Bowls

Looking for a high-protein meal idea to use up venison roast? Try these exciting Greek-inspired venison power bowls!

  • Author: Allie Doran
  • Prep Time: 20 min
  • Cook Time: 4 hrs
  • Total Time: 4 hrs 20 min
  • Yield: 4
  • Category: Dinner
  • Method: Oven
  • Cuisine: Greek

Ingredients

For the meat:

 

For the Greek yogurt tzatziki: 

 

For the bowls: 

Instructions

  1. Start by slow cooking the roast. You can use a slow cooker or a covered pot (dutch oven) in the oven to do so. If you’re using the oven, preheat to 300F. 
  2. Preheat a large pot over medium high heat. Pat the roast dry. Add the oil to the pot and sear the roast on all sides until browned. 
  3. If you’re using the oven, remove the pot from the heat and add in the remaining ingredients. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Cook for 3-4 hours or until it falls apart and is tender.
  4. If you’re using the slow cooker add all of the ingredients in the slow cooker. Squeeze in the lemon juice and put the pieces with the rind directly in the pan. Place it on low for 8 hours or high for 4 hours or until it falls apart and is tender. 
  5. While the meat braises, mix together all of the tzatziki ingredients in a bowl with a lid and set it in the fridge. 
  6. When you’re ready to assemble, pull the venison and mix it into the braising juices. 
  7. Swipe 1 tablespoon of hummus into the bottom of a bowl. Then pile on the lettuce, tomato and cucumber. Then add the pulled roast. Top with the tzatziki and crumbled feta cheese and serve! 

Notes

These meal prep wonderfully!