VENISON FAJITAS RECIPES

Name: Venison Fajitas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings.
Cuisine: North America, Mexican
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 shredded Mexican cheese blend or cheddar cheese; Sour cream and salsa

VENISON FAJITAS RECIPE: HOW TO MAKE IT - TASTE OF HOME

Venison Fajitas Recipe: How to Make It - Taste of Home image

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."

Provided by Taste of Home

Categories Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 13

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 shredded Mexican cheese blend or cheddar cheese
Sour cream and salsa

Steps:

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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

VENISON FAJITAS RECIPE - MEXICAN.FOOD.COM

Venison Fajitas Recipe - Mexican.Food.com image

I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading.

Total Time 2 hours 10 minutes

Prep Time 2 hours

Cook Time 10 minutes

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup orange juice
1/4 cup white vinegar
1 tablespoon seasoning salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 lbs venison steak or 1 1/2 lbs elk steaks, 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 blend cheese or 2 cups cheddar cheese
sour cream
salsa

Steps:

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.

Nutrition Facts : Calories 740.8, FatContent 35.6, SaturatedFatContent 16.2, CholesterolContent 214, SodiumContent 1218.3, CarbohydrateContent 43.3, FiberContent 3.5, SugarContent 10, ProteinContent 59.3

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I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading.
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