Venison Fajitas
photo by Aunt Paula
- Ready In:
- 2hrs 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 118.29 ml orange juice
- 59.14 ml white vinegar
- 14.79 ml seasoning salt
- 1.23 ml pepper
- 1.23 ml cayenne pepper
- 680.38 g venison steak or 680.38 g elk steaks, cut into thin strips
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 medium onion, halved and sliced
- 29.58 ml vegetable oil, divided
- 8 flour tortillas (8 inches)
- 473.18 ml shredded Mexican blend cheese or 473.18 ml cheddar cheese
- sour cream
- salsa
directions
- 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.
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RECIPE SUBMITTED BY
<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>