Venison Fajitas

Updated: Jan 24

Does Anyone Really Hate Fajitas?!



Let’s be honest here, does anyone really hate fajitas? Meat, peppers, onions, cheese, tortillas, and limes… I mean seriously, what’s not to love!?


Wait, isn’t deer “gamey”?

In the words of Barney Stinson, “Not even, at all.” But, you shouldn’t feel bad for thinking that, it is absolutely the most common misconception of any big game species. That’s not to say that the “gamey” flavor doesn’t exist, but rather that the cook of the meat is responsible. Most meat from the any one of the deer family members (Cervidae), should be served medium-rare at most. So, if you are someone who likes their steak cooked well, you may need to invest in some heavy handed seasonings.


Deer and peppers?

I’m going to let you in on the worst kept secret in the field-to-fork world, are you ready? Peppers and game meat are a golden combination. Ask any hunter what the most common way to prepare deer, duck, or dove is. I’d be willing to bet that the term poppers comes up more often than anything (Don’t worry, that recipe is coming soon!). Because of the great way that these flavors compliment each other, using venison in Latin-American cuisine is an easy way to make a fan out of the pickiest eaters.


While you can absolutely substitute a beef flank steak for the venison patio steak in this recipe, I would encourage you to prioritize the cook of the meat over everything else. Especially if you are going to experiment with the recipe. Once you perfect the timing, adjusting the spiciness becomes a matter of preference. I LOVE spice, especially with a glass of good tequila and a fresh cut lime.


Be sure to rate this recipe below, and let us know if you loved it!


Feeling lazy? Here are some tips to make this dish easier:


Use a fajita spice mix – While we absolutely love our own spices and rubs, there are some good ones out there that come in a competitive second place.


Play with your peppers – Not so much a tip to make things easier, but experimenting with peppers can lead to some incredible flavors.



 

Venison Fajitas:


EQUIPMENT

  • Grill or Traeger

  • Cast Iron Skillet


INGREDIENTS

  • 1 lb venison patio steak

  • 2 bell peppers preferable different colors

  • 2 jalapeno peppers

  • 1 yellow onion

  • 1 lime

  • 1 tsp salt

  • 1/2 tsp ground pepper

  • 1/2 tsp garlic powder

  • pinch chipotle pepper ground

  • pinch cayenne pepper ground

  • 1/4 cup cooking oil

  • 10 tortillas flour or corn


INSTRUCTIONS

  • Light the grill and create spaces for direct heat and indirect heat.

  • As grill is getting to temperature, place bell peppers, onion, and jalapeno over flames to create a nice char. (Careful not to burn, only blister)

  • Once blistered on all sides, remove peppers and onion from grill.

  • Slice bell peppers and onion into strips and place into mixing bowl.

  • Combine oil, salt, pepper, garlic powder, ground chipotle pepper, and ground cayenne pepper into mixing bowl with bell pepper and onion slices and mix well.

  • Place mixture into cast iron skillet and set aside.

  • Once grill is heated, place cast iron skillet on grill over indirect heat until peppers and onion are soft (about 10-15 minutes).

  • Season patio steak with salt and pepper a place on grill over direct heat, searing each side for 2-3 minutes (or until internal temp reaches 120 degrees F).

  • Once desired temperature is met, take the steak off the grill and let rest for 5-10 minutes.

  • Once steak has rested, cut into thin slices and toss into pepper and onion mixture.

  • Garnish with blistered jalapeno slices, a squeeze of lime, and serve in cast iron skillet immediately.


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