Venison Fajitas {You will never know you are eating venison!}

12:36 AM

We planted a large garden this year and I am so looking forward to when it is bursting with produce including tomatoes, onions, red and green bell peppers.  The whole time they are growing I am thinking of recipes to use with them, including these Venison Fajitas.  

They are so simple to make not too mention how scrumptious the flavor is!  You will not even know you are eating venison.

You start with marinating the venison with Grill Mate Steak Seasoning, then searing it in a hot cast iron skillet with a small amount of vegetable oil for 3 or 4 minutes.  I used my deep sided cast iron skillet.  I remove the venison and then add the sliced onions and peppers with a few cherry tomatoes.  Cook until tender and then add the fajita meat back in with the peppers and onions.  Remove the skillet from the heat and squeeze lime juice scraping up all the yummy brown bits in the bottom of the skillet.  Pile in warm flour tortillas with some of your favorite toppings.  Did I mention you will never know you are eating venison?  Enjoy!

Venison Fajitas 

6 tablespoons vegetable oil, divided
1 1/2 lbs. venison steak or backstrap, sliced thin in 4 inch strips (you can substitute with beef)
1 1/2 tablespoon McCormick Grill Mate Steak Seasoning
1/2 teaspoon salt
2 medium onions, sliced in quarters
2 green bell peppers (green or red peppers)
1 cup cherry tomatoes
1 garlic clove, minced
2 jalapenos, sliced (optional)
1 lime

In a large bowl, toss together venison, salt, and  grill mate steak seasonings.  Set in the refrigerator for an hour.

Heat 3 or 4 tablespoons of oil in a large cast iron skillet until hot but not smoking.  Add the venison.  Cook 3 or four minutes and turn cooking 3 or 4 more minutes.   Remove the venison to a platter.

Add 2 or 3 tablespoons oil and heat until hot again.  Add the onions, bell pepper, cherry tomatoes, garlic and jalapenos.  Cook until vegetables are tender.  Add meat back into the vegetables.  Slightly stir.

Squeeze lime juice and scrape the bottom of the skillet to incorporate all the brown bits on the bottom of the skillet.

Serve with warm flour tortillas and the following topping ideas:
Sour Cream
Refried Beans
Spanish Rice

Notes:  Although this recipe is made with venison, I also make it with beef round steak.   After cooking the venison, you can cover the skillet with foil and put it in the oven for 30 minutes or so for more tenderizing.

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Kay Little
Kay Little

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