Venison Fajitas Recipes

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.

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.

VENISON FAJITAS RECIPE

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the venison strips to oil and cook for 2 minutes on each side.
• Sprinkle the meat with ¼ teaspoon of salt, 1/8 teaspoon of pepper, ¼ teaspoon of cumin, and ¼ teaspoon of chili powder.
• Once the meat is cooked, remove it from the pan and set aside.
• Add the peppers and onions to the same pan along with the remaining seasonings, and an additional ¼ teaspoon of salt and 1/8 teaspoon of pepper.
• Sauté the vegetables until slightly charred, about 5 minutes.
• Assemble the fajitas by wrapping meat and vegetables in tortillas. Serve your fajitas with sour cream, guacamole, shredded cheese, and lime wedges, if desired.

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!