Elk Venison Fajitas with Peppers and Onions Recipe

Print Recipe

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.

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 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

Directions:

For more elk venison recipes, visit: NevadaFoodies.com

---