Recipe: Tasty Venison fajitas

Venison fajitas. 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. To finish off the meal, we add some Mexican rice and corn bread." Fajitas are low fat, and you want a bit of char.

Add the venison and toss to coat. Meanwhile heat the olive oil in a skillet over medium-high heat. Be the first to review this recipe. You can cook Venison fajitas using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Venison fajitas

1. It's 1 tbsp of oil (or if you have a really great nonstick pan you don't need any oil).
2. You need 16 oz of venison tenderloin cut into 1/4 " mini medallions.
3. Prepare 1/3 cup of fajita seasoning of choice.
4. Prepare 1 of sliced onion.
5. You need 1 of sliced green pepper (can use different colors and mix).
6. You need 1 tbsp of chopped garlic.
7. It's 1/2 can of Diced tomatoes (or Diced fresh ripe tomato).
8. Prepare 1 of finely chopped jalapeño (optional).
9. It's 1 of top with cheese of choice /sour cream/ salsa.
10. Prepare 6 of flour tortillas of choice.

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.

Venison fajitas instructions

1. 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..
2. 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..
3. You can top off a salad or place it inside of a tortilla and top with your favorite toppings!.

When making fajitas, you'll want to use the flank, skirt or brisket. The flank is the thin flap of meat on the lower abdomen connecting to the back legs. The brisket is on the chest, outside of the ribs. The skirt steak is located on the inside of the ribs and can be very small on a deer. 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.