Earlier today, I began to asked myself the question, how was I going to cook the venison that I had thawed out for dinner. I thought about maybe making my venison pot pie, and then I thought it was to hot to be in the kitchen that long. I had bought some fresh corn on the cob this week and needed to cook some of them also, so that is when I decided to make Venison Fajitas, Tajin Mexicain, Guacamole, and Fresh Corn Salsa with Chips.
Venison Fajitas
2 lbs. Venison Round Steak
2 tablespoons McCormick Grill Mates Montreal Steak Seasoning
1 teaspoon salt
6 tablespoons olive oil divided
2 bell pepper sliced julienne
1 large onion sliced julienne
Salt to taste
12 flour tortillas
16 oz. Sour Cream
Guacamole
2 tablespoons McCormick Grill Mates Montreal Steak Seasoning
1 teaspoon salt
6 tablespoons olive oil divided
2 bell pepper sliced julienne
1 large onion sliced julienne
Salt to taste
12 flour tortillas
16 oz. Sour Cream
Guacamole
Preheat oven 400 degrees. Place the venison in a large resealable bag, add the steak seasoning and salt. With the bag sealed securely massage the venison with your hands making sure each piece of meat is coated with the seasoning mixture. Place in the refrigerator for 1-2 hours in bag to marinate with seasoning.
Drain the meat, and cut it across the grain, diagonally, into finger-length strips. Fry the strips over high heat in a large cast-iron skillet or a oven proof skillet with three tablespoons olive oil, working in batches if necessary, turning them frequently. After all the meat is cooked on the stove return all the meat to skillet and place in the oven and cook an additional 30-40 minutes or until tender. While meat is in the oven sauteed onion and bell peppers.
Heat a large cast-iron skillet or frying pan, and add three tablespoons of olive oil. When the oil is heated, add the onion juliennes and pepper julienne (I use 1 green and 1 red pepper) and stir-fry them just until they start to get limp, three or four minutes. Sprinkle just a little salt over them while stir-frying.
To assemble fajita place flour tortilla on plate and top with three or four strips fajita meat and three or four strips of onions and pepper served with sour cream, guacamole, and diced onion and tomatoes optional.
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