Venison Fajitas

Total Time Prep: 10 min. + marinating Cook: 15 min.
Yield 4 servings
Test Kitchen Approved
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

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

  1. In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
  2. 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.
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
Recipe Creator

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