Tequila Marinated Venison Fajitas Recipes

TEQUILA-MARINATED BEEF FAJITAS

Steps:

• Trim the excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a shallow, nonreactive dish. In a bowl stir together the lime juice, 1/3 cup oil, tequila, cumin, oregano, pepper and garlic. Pour over meat, coating each piece well.
• Cover with plastic wrap and refrigerate for 24 hours, turning the meat over a few times. In a heavy frying pan or a griddle over medium heat, warm the 1 tablespoon oil. Cook the onion, stirring, until well browned, 6 to 8 minutes. Transfer to a plate and keep warm.
• Place the same pan or griddle over high heat. Drain the meat well, reserving the marinade. Add the meat to the pan or griddle and cook, turning once and basting with the leftover marinade, until done to your liking, about 2 minutes on each side for medium-rare. Transfer to the plate holding the onions and keep warm.
• Heat the tortillas, turning once, on the same pan or griddle, about 10 seconds on each side. Alternatively, wrap in plastic wrap and place in microwave oven for about 30 seconds. Just before serving gently heat the refried beans in heavy saucepan. Cover and keep warm. Arrange the meat, onions and tortillas on a warmed platter. Place the refried beans, guacamole, salsa, sour cream and cilantro in separate dishes on the side. Diners can prepare their own fajita according to their liking.

TO DIE FOR VENISON FAJITA MEAT

Steps:

• .Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible.
• Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks.
• Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning.
• I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly.
• Let cool.
• Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!

VENISON FAJITAS

Steps:

• Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
• Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.

VENISON FAJITAS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add meat.
• Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
• In a large skillet, saute peppers and onion in 1 tablespoon oil until.
• crisp-tender; remove and set aside.
• Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
• Return vegetables to pan; heat through.
• Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.