For those Paleo followers, skip the tortillas and make a wild game fajita steak salad.
If you don’t have elk, use venison or antelope as a substitute.
Prep time: 15 minutes
Cook time: 15 minutes
- 1 ½ to 2 pounds of elk backstrap, sirloin or roast, thinly sliced
- 2 large sweet onions, thinly sliced
- 2 large yellow bell peppers, thinly sliced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- ½ teaspoon chipotle chili powder (optional)
- ½ teaspoon kosher salt (optional)
- 1 tablespoon olive oil
- Flour tortillas
- Chopped cilantro
- Crumbled queso fresco cheese
- Sour cream
- Combine dry spices and add to thinly sliced elk meat.
- Heat skillet over medium-high heat and add the bell peppers and onions tossed with a tablespoon of olive oil. Sauté the mixture for 7 to 8 minutes until the vegetables become limp.
- Move vegetables to the side of the skillet and add sliced elk. Quickly cook elk meat and then mix together with onions and peppers.
- Serve elk venison fajitas in warm flour tortillas topped with chopped cilantro, crumbled queso fresco and a dollop of sour cream.
For more elk venison recipes, visit: NevadaFoodies.com