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