Venison Fajitas

Nov 4, 2012

This is a combination of borrowed ideas by BBQ Bob

Venison Steak Fajitas
  • 1.5 lbs of venison steak
  • ¼ Cup  EVOO  ( I use Old World Olive Press Garlic)
  • ½ Cup Salsa (your favorite type)
  • One whole lime
  • 1 T Worcestershire sauce
  • 10 Flour tortillas
  • 1 Sweet pepper any color or a variety
  • One sweet onion sliced into strips
  • 1 large tomato chopped
  • More Salsa
  • Sour Cream
  • Tangy Guacamole
  • Shredded Cheese of your liking

Cut steaks diagonally against the grain to allow easy bites.  Marinade steak in combined oil, onion, peppers,salsa, lime, and Worcestershire for 12 hours.  A zip bag works well for this.

Add a little oil to a large skillet and heat up to a high temperature before adding half of the meat.  Cook to medium done or your liking and place in serving bowl.  Add remaining meat and repeat the process.  Then do the same with the onion pepper mix and pour marinade in after searing vegetable mix.  It is important to cook the marinade long enough to kill any bacteria from the meat.  Add this batch to the meat and combine.

While meat is cooking, place tortillas in foil and heat on grill or in oven.  You can also place in glass covered container and heat gently in microwave.  Leave covered the entire time. Serve meat and vegetable mix on tortillas and top with cheese, sour cream, guac, and salsa.  Of course Jalapenos for the real men.