Use either venison or elk in this recipe, and you'll be pleased with the results! My husband asks for these fajitas frequently. He enjoys big-game hunting and usually comes home with an elk. To finish off the meal, we add some Mexican rice and cornbread. —Daniell Rissinger, Dauphin, Pennsylvania
Venison Fajitas
Venison Fajitas
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1/2 cup orange juice
- 1/4 cup white vinegar
- 1 tablespoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1-1/2 pounds venison or elk flank steak, cut into thin strips
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 medium onion, halved and sliced
- 2 tablespoons vegetable oil, divided
- 8 flour tortillas (8 inches)
- 2 cups shredded Mexican cheese blend or cheddar cheese
- Sour cream and salsa
Directions
- 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.
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