- Meat and poultry
An excellent alternative to the classic chicken or beef fajitas. Onions, peppers and venison are sauteed in a homemade fajita seasoning, then served in warmed flour tortillas.
86 people made this
- Fajita Seasoning
- 2 teaspoons seasoned salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 675g venison, cut into 5cm strips
- 4 tablespoons vegetable oil
- 1 medium red pepper, cut into 5cm strips
- 1 medium yellow pepper, cut into 5cm strips
- 1 medium onion, cut into 1.25cm wedges
- 12 flour tortillas, warmed
MethodPrep:30min ›Cook:15min ›Extra time:30min marinating › Ready in:1hr15min
- Combine seasoned salt, garlic salt, black pepper, cayenne pepper and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover and refrigerate for 30 minutes.
- Heat 2 tablespoons of oil in a heavy frying pan. Cook peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning and reheat. Serve with the warmed tortillas.
Reviews & ratingsAverage global rating:(104)
Reviews in English (77)
by Grumpy's Honeybunch
UPDATE** I made these tonight and without the mistake! This is an awesome recipe I will keep on using. The venison was so tender and the heat was perfect. I did add mushrooms to the pepper and onion mixture.I will make these again, but I will be more careful when measuring! I made a mistake and used too much cayenne. My sons were able to eat it, but the oldest mouth was burning! Grumpy "grumped" because he hates that "mexican food" but he ate it anyway. These get 5 stars because I loved them and my youngest son loved them - even with too much heat! My oldest son would have liked them more if I hadn't messed up the cayenne....-02 Jan 2008
Venison was so tender, but I should have followed the advice of other to cut back on the cayenne pepper. It was HOT! Even for hubs. I will try this again but with some changes. Thanks-24 Jun 2010
- Venison Backstrap
- Marinade (I prefer Allegro Hot & Spicy)
- Dressing (We used Cilantro Avocado but Chipotle Ranch would be equally as good)
1. Marinate the venison, onions, peppers, and mushrooms in your preferred fajita marinade for a couple of hours.
2. After you preheat the grill, sear the venison and begin to grill the marinated vegetables. You may want to use a pan to hold the vegetables on the grill.
3. After the venison is seared, a couple of minutes on each side, set it on top of the vegetables for 5-7 minutes to finish cooking.
4. When the venison is done take it off and cover it to rest. Take this time to finish grilling the vegetables and preparing your preferred accompaniments.
Easiest Way to Make Perfect Venison fajitas
Venison fajitas. A homemade fajita seasoning nicely compliments the venison in these fajitas. Here is one of the venison recipes Hannah Ellermets cooks many times per year because its very easy and very tasty! Be the first to review this recipe.
Served steaming hot, these fajitas are fun and fast to make. Weeknight Venison Fajitas. wide open eats. Sprinkle two tsp of the seasoning over the sliced venison strips. You can cook Venison fajitas using 10 ingredients and 3 steps. Here is how you cook it.
Ingredients of Venison fajitas
- You need of oil (or if you have a really great nonstick pan you don't need any oil).
- Prepare of venison tenderloin cut into 1/4 " mini medallions.
- Prepare of fajita seasoning of choice.
- Prepare of sliced onion.
- It’s of sliced green pepper (can use different colors and mix).
- You need of chopped garlic.
- It’s of Diced tomatoes (or Diced fresh ripe tomato).
- You need of finely chopped jalapeño (optional).
- It’s of top with cheese of choice /sour cream/ salsa.
- It’s of flour tortillas of choice.
Great Food Club Venison Steak Fajitas. Fajitas de res en salsa de morita – Beef Fajitas in Morita Sauce. Hi Mountain's Fajita Seasoning combines all the essential flavors in just the right balance to add an authentic Mexican flavor to your meals. Venison originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa).
Venison fajitas step by step
- Take the venison and place in a zip lock freezer bag with the fajita seasoning and keep it in the fridge all day or over night to marinade..
- Take your pan of choice and set it to high heat. (I prefer to use my cast iron skillet but you can use non stick and void the oil or any other skillet will do), add the oil and venison after 2 minutes turn the venison to its other side and throw in all of the other ingredients (except toppings) and cook for another 2-3 minutes or until cooked to your liking..
- You can top off a salad or place it inside of a tortilla and top with your favorite toppings!.
Venison can be used to refer to any part of the animal. All venison is aged, at least a little. The process starts as soon as the deer is dead. But what makes aging different than decomposition? Delicious and Healthy Homemade Venison Marinades Warm & Hearty Venison Chilis, Stews & Soups Award-winning Venison Sausage & Kielbasa Recipes.
- Wash and pat dry the meat.
- Thin the backstrap to mimic a flank steak. Cut through the top third of the backstrap lengthwise, stopping about ½” before cutting all the way through. Once the top third has been cut, flip the backstrap over and repeat with the bottom third, making sure you can open the backstrap up into a flat, uniform piece.
- Now that you have 6 thin slices of meat, generously season the meat with fajita seasoning.
- Cut the lime in half, and squeeze half of the lime into a glass dish. Place the meat inside the dish, and squeeze the other half of the lime on top.
- Marinate the meat in the fridge for 2 or more hours, or overnight.
- Grill the meat.
- Cut into bite-sized stripes.
- Slice the onion and peppers, then Sautee with oil over the stove top until the veggies are soft. Sprinkle with fajita seasoning.
- Once the veggies have softened, add in the strips of meat. Sautee together for 2 minutes.
Serve with Sorrento cheese, tortillas, and sour cream or plain Greek yogurt.
What are your favorite recipes? Let me know your thoughts in the comments! And once you give this recipe a try, let me know how you like it.♥
For more easy and delicious recipes, check out my new book, The Smart Girl’s Guide to Surviving Her Twenties, available online and in print on Amazon, Thought Catalog, and Barnes and Noble.
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Hey ya'll! I'm Courtney, and I'm a Florida-born gal learning to live in East Asia. You can find travel tips, fashion inspo, and my daily adventures right here on my blog. My hope is that this blog will help inspire you to live your best life! Make sure to check out my book, The Smart Girl's Guide to Surviving Her Twenties, for more tips on how to survive, and thrive, throughout the most transformative decade of your life.
Fajitas with Venison recipe - Recipes
Celebrating Southern Cooking in Every Season!
We planted a large garden this year and I am so looking forward to when it is bursting with produce including tomatoes, onions, red and green bell peppers. The whole time they are growing I am thinking of recipes to use with them, including these Venison Fajitas .
They are so simple to make not too mention how scrumptious the flavor is! You will not even know you are eating venison.
You start with marinating the venison with Grill Mate Steak Seasoning, then searing it in a hot cast iron skillet with a small amount of vegetable oil for 3 or 4 minutes. I used my deep sided cast iron skillet. I remove the venison and then add the sliced onions and peppers with a few cherry tomatoes. Cook until tender and then add the fajita meat back in with the peppers and onions. Remove the skillet from the heat and squeeze lime juice scraping up all the yummy brown bits in the bottom of the skillet. Pile in warm flour tortillas with some of your favorite toppings. Did I mention you will never know you are eating venison? Enjoy!
6 tablespoons vegetable oil, divided
1 1/2 lbs. venison steak or backstrap, sliced thin in 4 inch strips (you can substitute with beef)
1 1/2 tablespoon McCormick Grill Mate Steak Seasoning
1/2 teaspoon salt
2 medium onions, sliced in quarters
2 green bell peppers (green or red peppers)
1 cup cherry tomatoes
1 garlic clove, minced
2 jalapenos, sliced (optional)
In a large bowl, toss together venison, salt, and grill mate steak seasonings. Set in the refrigerator for an hour.
Heat 3 or 4 tablespoons of oil in a large cast iron skillet until hot but not smoking. Add the venison. Cook 3 or four minutes and turn cooking 3 or 4 more minutes. Remove the venison to a platter.
Add 2 or 3 tablespoons oil and heat until hot again. Add the onions, bell pepper, cherry tomatoes, garlic and jalapenos. Cook until vegetables are tender. Add meat back into the vegetables. Slightly stir.
Squeeze lime juice and scrape the bottom of the skillet to incorporate all the brown bits on the bottom of the skillet.
Serve with warm flour tortillas and the following topping ideas:
Notes: Although this recipe is made with venison, I also make it with beef round steak. After cooking the venison, you can cover the skillet with foil and put it in the oven for 30 minutes or so for more tenderizing.
Looking for more recipes? Use the search bar in the top right hand corner or click on My Recipe Box in the top menu.
The History of Mangoes
Mangoes are native to South and Southeast Asia, but they have found their way around the globe and are now one of the most grown fruits in tropical regions. (Almost half of the world&rsquos mango still come from India!)
I was a bit surprised to find that the mango has its origins in Asian countries like India, Burma and the Philippines. I guess it is a bit of a western naivety that the Caribbean comes up first when I think of tropical regions. Realistically, the Caribbean is just a tiny portion of the area that is considered the Tropics, which is any country that finds itself in the warm region around the equator. (I should have listened better in geography class, because that is a lot of countries!)
I guess that means we just had the door opened to a wealth of bright, tropical cuisines for us to explore this summer!
Place venison in pot and add water to cover. Heat to boiling and cook until venison is brown. Drain well, discarding water. Toss venison with seasoned flour set aside. Add carrots to pot and cover with fresh water. Heat to boiling drain and add to slow cooker. In skillet, fry bacon until crisp. Add bacon to slow cooker, discarding grease. In same skillet, saute onions in butter until translucent. Transfer onions to slow cooker. Saute mushrooms in same skillet, adding additional butter if necessary. Transfer to slow cooker. Shake excess flour from meat, and add meat and remaining ingredients including spice mix to slow cooker stir well. Add 1/2 cup water, or more if needed. Cook for at least 12 hours 18 to 24 hours preferable.
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Slow Cooker Venison Fajitas
Anything that I can cook in a slow-cooker is a WIN for me! Even better if I can throw it all in at once, turn it on and come back several hours later ready to dig in. These slow cooker venison fajitas fit the bill when it comes to simplicity and taste.
Even though we use venison, you could easily switch that out for beef/steak or chicken. Use whatever meat you prefer and mix and match to suit your family’s tastes.
We love Mexican food and this dish is simple, delicious and healthy. You can serve it with tortillas, in a bowl, over salad, over rice, or whatever your heart desires!
Tiffany Haugen’s Venison Fajitas
1 lb. venison, sliced
2 Tbsp. olive oil
1 cup red onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
Fajita Spice Rub
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1/2 tsp oregano
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. cayenne pepper
In a medium bowl, mix the spice rub ingredients. Completely coat the sliced venison with the rub and let it sit for 20 minutes, or up to six hours, in the refrigerator.
Heat the olive oil in a large skillet set over medium-high to high heat. Add the onions and cook until they just start to get soft and char. Add the peppers and cook quickly, removing all the vegetables once the peppers are still a bit crisp.
Add more oil to the skillet if necessary, then sear the sliced venison quickly. Take care not to overcook the thinly sliced meat. Add the vegetables back to the skillet to reheat, then removed quickly and serve with warm tortillas.
|Prep Time: 5 Minutes||Yield: 8 Enchiladas|
|Cook Time: 22 Minutes||Serving Size: 1 Enchilada|
|Total Time: 27 Minutes||Calories Per Serving: 609|
- 2 lb of ground deer burger
- 8 flour tortillas, large
- 4 Tbsp. of chili powder
- 2 Tbsp. of ground cumin
- 4 Tbsp. of cornstarch
- 3 tsp. paprika
- 1 tsp. of cayenne pepper
- 4 tsp. of salt
- 8 oz pack of low-fat cream cheese
- 15.5 oz jar of chunky salsa
- 1 cup of Velveeta pasteurized prepared cheese product (cut into blocks)
- 1/4 cup of milk
- Place the ground deer burger in a large skillet over medium-high heat. Crumble the burger as it fries. This should take about 7 minutes.
- Once it’s done, drain and excess fat and return it to low heat. Add the seasoning to the burger and stir well.
- Next, cut the cream cheese into small sections and add it to the skillet. Stir this often until it melts well and then add 10 oz of the salsa. Let this simmer on low heat for a few minutes.
- While that’s simmering, prepare the cheese for the top of the enchiladas. Measure out one cup of the cheese block and cut it into very small blocks.
- Place the cheese in a microwave-safe bowl with 1/4 cup of milk and heat one minute at a time until it melts well. Be sure to stir the cheese after every minute.
- Set the cheese aside for later and preheat the oven to 375°F.
- Next, it’s time to assemble the enchiladas. Use an 8″ x 11″ baking dish. Lay out a piece of wax paper, set a tortilla on it, and then add about 3.5 Tbsp. of the deer meat mixture into a tortilla. Spread the mixture close to the ends, but not all of the way.
- Roll the tortilla and place it in the dish with the seam facing downward. Continue this, setting them side by side in the dish until the mixture is gone. Sometimes you might need to rearrange them a little so you’ll have enough room in the dish.
- Take a fork and drizzle the melted cheese over the top of the enchiladas.
- Now, pour the remaining salsa on top of the cheese or wait until you take them out of the oven.
- Bake in the oven at 375° for about 7 minutes. You want the tortilla to be slightly crunchy and the cheese somewhat hardened.
Tasty Venison Enchiladas go great with a salad or fries. They make great leftovers too–that is if you have any leftovers.
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The good, the bad, and the delicious…
- Tasty Venison Enchiladas are high in protein, vitamin A, iron, and calcium.
- Unfortunately, they are very high in calories, fat, cholesterol, and sodium as well.
See tips below for making this a more diet-friendly recipe.
Tasty Venison Enchiladas Nutrition Facts
|Yields: 8 Enchiladas||Serving Size: 1 Enchilada|
|Calories 609||Calories from fat: 53%|
|% Daily Value*|
|Total Fat 36 g||55%|
|Saturated Fat 22 g||109%|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 2 g|
|Trans Fat 0 g|
|Cholesterol 173 mg||58%|
|Sodium 2616 mg||109%|
|Potassium 533 mg||15%|
|Total Carbohydrates 43 g||14%|
|Dietary Fiber 4 g||16%|
|Sugars 12 g|
|Protein 39 g||77%|
|Vitamin A 55%||Vitamin C 10%|
|Calcium 39%||Iron 30%|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc.
To make this recipe more diet-friendly…
This recipe is really hard to change and make healthier without drastically changing the taste so maybe this meal will be best as a cheat day meal. As always, I do have some suggestions though.
- To help lower the cholesterol and fat you could use less fat in your ground venison burger. This recipe was calculated using 80/20 ground venison burger.
- To help lower the fat and cholesterol, even more, you can use a healthier low fat or fat-free cheese such as shredded cheese and not processed cheese. You could also use almond milk in place of the whole milk. This would cut down on fat, cholesterol, sodium, and calories.
- To help lower the sodium use a salt alternative for the added salt in the recipe or leave it out. You could also omit the Velveeta pasteurized prepared cheese product or make sure your enchilada doesn’t have much cheese on it or use healthier cheese. Also, make your own salsa or use a low sodium salsa.
- To help lower the calories you can do any of the above actions plus use a healthier tortilla, such as a corn tortilla.
- Whatever changes you make to your Tasty Venison Enchiladas, you can recalculate the nutrition facts at myfitnesspal.com