Show Subscription Form




Venison Fajitas Recipe
Venison Fajitas Recipe photo by Taste of Home

Venison Fajitas Recipe

Publisher Photo
Use either venison or elk in this recipe, and you'll be pleased with the results! "My husband asks for these fajitas frequently," relates Daniell Rissinger of Dauphin, Pennsylvania. "He enjoys big-game hunting and usually comes home with an elk. To finish off the meal, we add some Mexican rice and corn bread."
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES: 4 servings

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 (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • Sour cream and salsa

Directions

  1. In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
  2. Drain 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. Yield: 4 servings.
Originally published as Venison Fajitas in Taste of Home December/January 2004, p52

Reviews for Venison Fajitas

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 23, 2013

Taste awesome!, even my husband that doesn't eat onions or pepper , loved it! Definately making again! I used antelope butterfly steaks with it.

MY REVIEW
Reviewed Jan. 10, 2013

Even though this was my first experience preparing venison, it was so easy! It was quick, flavorful, tender and healthy. I cut the salt down quite a bit and only used about a teaspoon of salt in the marinade, and during cooking I also added a bit of cumin, and red pepper - it was wonderful!

MY REVIEW
Reviewed Jun. 22, 2010

very easy- tasted great! followed the recipe, except added a 1/2 tsp. cumin powder.

MY REVIEW
Reviewed Jan. 26, 2010

we used deer in place of the elk. tender!

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT