Venison fajitas. Mild & Tender Domestic Gourmet Venison for Sale. Healthy & Natural Venison Products in Steaks, Chops & More. USDA Elk, Whitetail, Fallow & Reds Value Priced Steaks,Roasts & Jerky Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning.
To finish off the meal, we add some Mexican rice and corn bread." Venison Fajitas with tender cuts of venison marinated with homemade seasoning, cooked with onions, bell peppers, and garlic, placed onto a tortilla and browned in a cast iron pan until the cheese is melted and ooey-gooey. This is my go-to favorite venison recipe that my mom made and now I make it anytime we have a lot of people to feed. Not only is it fast and easy to prep but the marinated venison just melts in your mouth. You can have Venison fajitas using 10 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Venison fajitas
- You need 1 tbsp of oil (or if you have a really great nonstick pan you don't need any oil).
- You need 16 oz of venison tenderloin cut into 1/4 " mini medallions.
- It’s 1/3 cup of fajita seasoning of choice.
- You need 1 of sliced onion.
- Prepare 1 of sliced green pepper (can use different colors and mix).
- Prepare 1 tbsp of chopped garlic.
- It’s 1/2 can of Diced tomatoes (or Diced fresh ripe tomato).
- You need 1 of finely chopped jalapeño (optional).
- Prepare 1 of top with cheese of choice /sour cream/ salsa.
- You need 6 of flour tortillas of choice.
I have no idea why it's taken me this long to post a venison fajitas recipe. Probably because I needed it to be flank steak fajitas — because they are way better than regular steak fajitas — and for that I needed not deer, but elk. In a small bowl, mix together the zest of the three limes, the lime juice, sugar and oregano. Be the first to review this recipe.
Venison fajitas step by step
- Take the venison and place in a zip lock freezer bag with the fajita seasoning and keep it in the fridge all day or over night to marinade..
- Take your pan of choice and set it to high heat. (I prefer to use my cast iron skillet but you can use non stick and void the oil or any other skillet will do), add the oil and venison after 2 minutes turn the venison to its other side and throw in all of the other ingredients (except toppings) and cook for another 2-3 minutes or until cooked to your liking..
- You can top off a salad or place it inside of a tortilla and top with your favorite toppings!.
I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. Serving suggestions: guacamole, pico de gallo, salsa, sour cream, cheese, lime wedges, etc.