Ingredients
For the meat:
- 1, 1.5-2lb venison roast
- 1 Tbsp. high heat tolerant cooking fat (tallow, avocado oil, lard)
- 1 tsp. salt
- 1 tsp. Zatar seasoning
- 1 Tbsp. red wine vinegar
- ½ lemon – cut into quarters
- 1 cup beef or venison broth
For the Greek yogurt tzatziki:
- 1/2 medium cucumber, grated
- 2 garlic cloves, grated
- 2 Tbsp. fresh, chopped dill
- 1/2 tsp. salt
- 1 cup Greek yogurt
For the bowls:
- ¼ cup hummus, divided
- 2 cups chopped romaine lettuce
- ½ cucumber, sliced
- 1 cup cherry tomatoes, halved
- 4 oz. crumbled feta cheese
- Optional – pita chips, pickled or marinated red onion