Serve this Elk Venison Fajitas with Peppers and Onions Recipe over fresh greens or sliced cabbage with a squeeze of lime. (Photo courtesy of NevadaFoodies.com)
September 01, 2015
By Kristy Crabtree
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
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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
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Directions:
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
