Venison Gyros

2 tbsp rice bran oil
1½ tbsp ground cumin
1 tbsp minced garlic
2 tsp dried marjoram
2 tsp ground dried rosemary
1 tbsp dried oregano
1 tbsp SIDS RASPBERRY VINEGAR
SIDS SALT & PEPPER to taste
1½ kg venison, cut in 6 mm thick strips
1 package pita breads, warmed
FILLING:--
1 tomato, sliced
1 small red onion, thin sliced
1 tbsp SIDS PLUM SAUCE

Whisk together the olive oil, cumin, garlic, marjoram, rosemary, oregano, SIDS RASPBERRY VINEGAR and SIDS SALT & PEPPER in a large glass or ceramic bowl. Add the venison strips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
Heat a large skillet over medium-high heat. Cook the venison strips, in batches, until the venison has browned on the outside and is no longer pink on the inside, about 8 minutes. Pile the meat onto warmed pitas, add filling and SIDS PLUM SAUCE then serve.
History: Venison derives from the Latin venari (to hunt or pursue). This term entered English through the Norman in the 11th century, following the Norman invasion of England, and the establishment of Royal Forests. Venison originally described meat of any game animal killed by hunting and was applied to any animal from the families 'Cervidae' (deer), 'Leporidae' (hares) and 'Suidae' (wild pigs) and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word's usage is now almost entirely restricted to the flesh of various species of deer.