I’ve never been the biggest fan of the strong gamie taste of venison, until I tasted my brother-in-law’s recipe for venison fajitas. Jason marinates the meat in lime juice for at least 4-8 hours and this helps not only tenderize the meat but also give an added kick to punch the flavor into the awesome realm! I’m still working on cleaning out my freezer, so yesterday, when the thermometer toped 60 for the first time in 5 months, I thought of the frozen package of venison just waiting to be grilled. Time to fire up the Smokey Joe!
- 1/2 – 1 lb venison meat, cut into strips
- 1 large onion
- 1 large green pepper
- 1 large red pepper
- 5-6 limes, juiced
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp chili powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- garnish with shredded cheddar cheese, sour cream, jalapenos etc.
Marinate venison: Mix dry spices together. Rub spices into venison meat. Place venison meat into a glass dish. Add lime juice until the meat is just covered. Cover with syran wrap and chill for at least 4 hours. The more you can marinate the better. 8 hours is great. Overnight is even better!
Prep Fajita toppings: Slice peppers and cut onion into thin wedges. Pour 1-2 tbs olive oil over vegetables and season with salt and pepper. Mix vegetables with hands to disperse spices and coat with oil.
Grill it up! You can grill your toppings on a real grill or over your stove top. If using a real grill, you’ll want to put some aluminum foil down over the grate to keep your veggies from slipping down in the firey bowls of hell. The same goes for your venison, if its cut into too small of strips. You can also grill your toppings using a cast iron pan on your stove top. Just place pan on burner over high. Let pan heat for a good 5-10 mintues before using to make sure its hot! I strongly suggest opening a window, as it can get a bit smokey! Grill toppings until the veggies are slightly charred and meat is cooked through.
Load ‘em up: Fajita time! Now all your toppings are prepped, get your condiments, side dishes and garnishes ready. I like serving my fajitas with rice, beans and a selction of toppings like shredded cheddar cheese, avocado, sour cream, pickled jalapenos, and salsa. Don’t forget to heat up your tortillas! Serve this stuff and eat it up.
Try this recipe and I think you’ll be amazed at how easy and delicious this venison can be!