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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," 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


  • 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


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

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Average Rating:
  • Lon
    Dec 3, 2017

    Delicious, used deer steak that I harvested a week ago, even the kids loved it

  • Redasiebert
    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.

  • coloradohamberlin
    Jan 10, 2013

    No comment left

  • SMEE
    Jun 22, 2010

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

  • elainerbryant
    Jan 26, 2010

    we used deer in place of the elk. tender!