My very general rule of thumb: the former Ottoman Empire is basically a continuum - and since Turkey is between Greece and Lebanon/Israel, doner is somewhere between gyro and shawarma, with elements of both.
For general differences, I always reckoned shawarma was a meal served on a plate, a s a chunk of meat, with salad and rice/chips. Gyros tend to be in a pita bread. So same base meat (can be donner, can be other things) just presented differently.
Each different country and region tends to do things their way according to locals. There’s a thing in the UK where they serve it on nan bread. I hate that. It’s just too much bread, and not enough meat. There’s a place a minutes walk from my house which does this and doesn’t serve them in Pita. I walk past them to wherever sells what I want.
Germany they serve it in this large flat bread with outside crust. Hungary, they do it in mini pita pocket things with the top sliced off and stuck back on. Wallonia in Belgium it was in a wrap (called Duruum). They sell whatever sells in the local area, so it’s not one thing, it’s many versions.
Well, here, shawarma can be served three ways: a plate, on a pita, or as a wrap. I just had some yesterday as a pressed wrap. And that’s the same with gyros. You can get a gyros plate or a gyros sandwich (on pita.)
I guess that depends where. In Budapest, it was typically served as a wrap, at least along the shops on the körút. 3 Testvér, Szeráj, those places – but that was a decade to more ago, so maybe things have changed. But typically if I ordered a döner or gyros from your typical Turkish stand late at night, it’d be something like this:
(Actually, now I’m wondering if that fell out of style. The 3 Testvér place seems to be gone, as is Szeraj, but that type of döner used to be the default in the early 2000s, and quite a convenient eat after a night out drinking, or, more like, in between drinking stops, as you could drink all night into the morning there.)
I do have to say, the first time I had a Berlin döner I was absolutely floored. One of the most delicious things I’ve ever had in my life. That bread was effing killer.
One should be careful about confusing döner kebabs with real Donner kebabs, an American dish of shame from the mid 1800s.
In Russia, you can also get them made with veal, which is delicious.
Same with Hungary or at least back when the places I mentioned were around. Szeráj was my usual late night stop and the options were veal or turkey.
My experience of kebabs in Budapest (I say that rather than general Hungary, because you didn’t tend to get them often out in the sticks of the countryside) is from the last 10-15 years where we’ve been visiting regularly. Tended to be more pita than wrap but sure you could find both. The point stands though, that they tend to vary by country, and even inside that country, so spiced meat in something, usually with vegs, sometimes with chips even.
Last month I ordered pork gyros in a restaurant in Athens fully anticipating the pita bread version you describe, but no! It was on a plate with chips. No bread in sight. The street vendors tended to do the filled pita version though. So I guess it describes the meat, rather than the pita.
So…a California burrito. 
I think “Kebap” is regional in all of Europe, The UK, and America and depends on your immigants’ tastes and culture, and traditions. My regional American variance and prreference is Greek-American with the Gyro of lamb and beef. Only onions, cucumbers, tomatoes - (The Greek Holy Trinity), and tzatziki. Greek salad or fries, all around a fiver.
I had to read a monograph for an upper division American folklore class that emphasized food culture. It was called “One man’s meat is another man’s person.”
That would be the Three Musketeers.
A French Canadian fur trader probably would. The two dudes on Eating History once sampled pan-fried beaver tail.
It was pretty gross and consisted mostly of fat. Bleah! 
About the only thing more disgusting was boiled moose head. Think meat and hair in aspic. 
Um… you’re supposed to skin the animal before cooking it. The hair is on the outside.
You got it!
That episode is on YouTube. Give it a watch.
In Pittsburgh, a salad often comes topped with french fries. This is just wrong.
Yes, but look at the bright side. You can feed a family of 8 from the antlers alone!
I once knew a hunter who killed a moose. (Seriously!) He had enough meat in his freezer to last through the winter. Said it tastes like beef.
I don’t know if it’s still the case, but in Maine you’d enter a lottery to get a “tag” that entitled you to kill a moose.
Groups of families would get together and have a compact that if anyone in the group got a tag the meat would be shared between all the families. This was in the Bingham ME area c2002. One of the staff at the whitewater rafting tour was still buzzing from having three people in her family’s “compact group” having drawn tags. So they didn’t buy meat from a store the whole winter. They got over 200 lbs per family.
I might be misremembering some details.
I had reindeer once on a trip to Finland. The meat was ground and used in a tasty stew.
This was at a commercial reindeer farm just above the Arctic Circle. It’s known (cheekily) as “The Home of Santa Claus.”
I gather venison is common in Wisconsin. Not surprising, since it has the second largest deer herd in the US after Pennsylvania.
I like venison. It’s tasty and lean (very healthy!), and it makes good chili whether ground or in chunks.
MO is wall-to-wall with Whitetail. I swear there’s as many of those dead on the roadside as there are cows in the fields.