Venison Fajitas

Aunt Paula's Note:

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 hrs 10 mins
• Prep Time: 2 hrs
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a large resealable plastic bag, combine the first five ingredients. Add meat.
2. Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
3. In a large skillet, saute peppers and onion in 1 tablespoon oil until.
4. crisp-tender; remove and set aside.
5. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
6. Return vegetables to pan; heat through.
7. Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.