Posts Tagged ‘flank steak’

Venison fajitas recipe

venison fajitas recipe

Venison is perfect for a fajita party!

The combination of my recent trip to Mexico and the 60 pounds of venison in the freezer that needs to be eaten before hunting season starts in four weeks put me in the mood for fajitas! We ate a lot of fajitas in Mexico, and we ate some venison too. But we didn’t get to eat venison fajitas. So I took it upon myself to whip up a venison fajitas recipe.

What’s great about fajitas is they are actually very easy to make, even though they look kind of fussy. The key for fajitas in general is a good marinade for the meat. The key for venison fajitas is not to over cook the meat (isn’t that the key for all venison recipes?). So my advice for the venison fajitas recipe is to have everything ready before you start cooking them. I have all my salsas, quacamole, tortillas (warm, of course), rice and beans on the table before I start cooking the fajitas.

I got the marinade from “The Complete Mexican,” my favorite Mexican cook book. I served these to some friends who spend a lot of time in Mexico (and who admitted they were nervous when they learned what I was cooking, but then were very pleased with the result). These are a sure fire crowd pleaser.

venison fajitas recipe

: Venison Fajitas Recipe

: this traditional Mexican dish is great with venison!

  • 1 to 2 lbs venison flank roast
  • 3 limes, zest and juice
  • 2 Tbs palm sugar (or cane sugar)
  • 2 tsp oregano
  • 1 cinnamon stick (or 1/4 tsp ground cinnamon)
  • 1 large onion
  • 1 large green pepper
  • 1 medium zucchini
  • 2 tsp olive oil

  1. Slice the venison into strips about 1/4 inch wide by 2 inches long. Put into a baking dish.
  2. In a small bowl, mix together the zest of the three limes, the lime juice, sugar and oregano.
  3. Pour the marinade over the meat and give it a good stir. Add the cinnamon stick.
  4. Marinate in the refrigerator for at least 1 hour (although I usually give it at least 3 hours).
  5. Slice the onions, peppers, and zucchini into long, thin strips.
  6. In a large saute pan or fryer, heat the olive oil. Add the onions, peppers, and zucchini. Saute until almost tender, about four minutes.
  7. Add the venison along with the marinade. Cook quickly until the venison is just cooked through…this will only take about 2 minutes.
  8. Transfer to a platter and serve immediately.

Preparation time: 10 minute(s)

Cooking time: 6 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

Copyright © Susan Rose.
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