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In a medium size bowl, make the Tzatziki Sauce by combining Greek yogurt, olive oil, ¼ cup diced cucumber, red wine vinegar, minced garlic, and mint leaves. Mix ingredients until well blended and keep in refrigerator until ready to use.
Brown ground venison in a skillet. After is fully cooked, add Za'atar, black pepper, garlic powder, onion powder, rosemary, thyme, and cumin, stir together, and transfer cooked meat into bowl.
Using the same skillet you cooked the venison in, place each pita in the skillet, one at a time, for 1 minute to get warm.
Remove the pita from the skillet and transfer to serving plate, Fill pitas with some Tzatziki sauce, cooked venison, sliced tomato & red onion, some of the ¼ cup remaining diced cucumber, and more sauce. Serve immediately.