Spice up this venison fajita recipe by adding fried jalapeños. (Photo courtesy of Michele Eichler)
September 01, 2017
By Michele Eichler
Print Recipe
Michele Eichler is one of Sportsman Channel's Top 20 Most Deadly Woman Bowhunters , not to mention a killer cook!
Serves: 4 Prep time: 2 hours Cook time: 15 mins
Ingredients:
1 pound venison, skirt steak cut 4 tablespoons olive oil 1 large onion, sliced in 1/2-inch wide slices 3 bell peppers, sliced lengthwise into 1/2-inch strips Season salt (I prefer "Jane's Crazy Mixed Up Salt")
Advertisement
Marinade:
Juice of two limes or lemons 4 tablespoons olive oil 4 cloves of garlic, finely chopped 1 teaspoon ground cumin 1/2 of a fried jalapeño pepper, finely chopped, with ribs and seeds removed 1/3 cup fresh cilantro, chopped
Advertisement
Directions:
Mix all the marinade ingredients. Place meat in a plastic bag or glass casserole dish. Pour marinade over meat, let marinate for 2 hours minimum or overnight. Cook either on an outdoor grill or put 2 tablespoons of oil in a skillet on high heat and fry steak on each side to desired doneness. Medium rare is preferred and best for wild game (which is low in fat). Outside of steak should be seared brown. Set in a foil tent for 5 minutes to rest. Add remaining 2 tablespoons of olive oil into the pan, and quickly cook the onions and peppers until seared, but still crisp. Add season salt to taste. Slice the meat against the grain into slices 1/4- to 1/2-inch thick. Serve with warm tortillas, salsa, shredded cheddar cheese, shredded lettuce, chopped tomato, sour cream, and guacamole, if desired.
