Posts Tagged ‘Mexican’

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.
Microformatting by hRecipe.



Venison Steak with Cilantro-Ginger Salsa


this piloncillo comes wrapped in corn husks.

Any recipe that requires a visit to Bestway, my local Hispanic food market, is cause for excitement. I just love that market, full of interesting vegetables and condiments that can’t be found at any of the other six grocery stores within a mile of my house. This recipe comes from Natural Health magazine (April/May 2011, pg. 76) and the ingredient I was curious to find was piloncillo, which is a very unrefined brown sugar that comes in big blocks. I had to research what it even was before I could go to the store and know which aisle to look in (thank you Wikipedia). The store had a few varieties, but the store manager said the one wrapped in the corn husks was best, and I believed him.

Aside from the fun new ingredient I got to use, I was also drawn to the salsa that goes with the meat. I love Pico de Gallo and I love anything made with ginger. I was intrigued by the combination of ginger with the tomatillos and cilantro. The ginger gives the sauce a nice zing, which for me counter-balanced the heat of the serrano pepper in it. It’s a lovely salsa.

The magazine recipe calls for tuna steaks, which I switched out for venison steaks. I used a flank roast cut into 1-inch thick steaks. And since our grill is currently broken (very sad story), I broiled the steaks. I think the switch worked…very, very well.

Recipe: Venison Steaks with Cilantro-Ginger Salsa

Summary: tender venison meat with a zingy salsa perfect for spring evenings

venison steaks with cilantro-ginger salsa


  1. 1 cup water
  2. 1/4 cup piloncillo
  3. 1 ancho chile
  4. 3 tbs soy sauce
  5. 3/4 cups water
  6. 2 tbs rice vinegar
  7. 1/2 tsp salt
  8. 1/4 tsp pepper
  9. 4 6-oz venison flank steaks (1-inch thick)
  10. Cilantro-Ginger Pico de Gallo (recipe below)


Venison marinade

Marinate the venison flank steaks for at least 20 minutes.

  1. Preheat broiler or grill.
  2. In a small sauce pan, bring 1 cup water to boil. Add the piloncillo and ancho chile and boil until sugar is dissolved and chili is tender.
  3. Let cool slightly, then blend in blender.
  4. Stir in the soy sauce, 3/4 cup water, vinegar, salt, and pepper.
  5. Place venison steaks in baking dish and cover with marinade. Let marinate for at least 20 minutes.
  6. Place steaks on broiler pan and broil until medium, about 5 minutes per side.


This recipe originally called for tuna steaks, which would also be nice.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: dinner

Recipe: Cilantro Ginger Pico de Gallo

Summary: a zingy salsa that goes well with venison


  1. 2 small tomatillos, course chopped
  2. 1/4 cup cilantro
  3. 1 tsp ginger paste
  4. 1 tsp rice vinegar
  5. 1/2 tsp honey
  6. 1/2 tsp salt
  7. 1/4 tsp black pepper
  8. 1 medium plum tomato, diced finely
  9. 1/2 small white onion, diced finely
  10. 2 tbs cilantro, chopped
  11. 1 tbs serrano chile, diced finely


  1. Put tomatillos, 1/4 cup cilantro, ginger, vinegar, honey, salt and pepper in a blender and puree until smooth.
  2. Place mixture in a small bowl and add remaining ingredients.
  3. Add more salt and pepper if necessary.

Cooking time (duration):5

Number of servings (yield): 8

Meal type: salsa

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.

Food Renegade logoThis post is the first in many (I hope) to post in the Food Renegade Fight Back Friday blog. I’ve always been interested in sustainable food practices, but in the past few months I’ve been taking a more proactive stance in clean eating. Access to a steady supply of wild game and an organic garden where I can grow produce (I use the term “I” loosely…Rick does all of the hunting and gardening in our household. I do the cooking and eating) helps. So does sharing it with others.

Venison Chorizo with Shrimp and Rice

Sometimes cleaning out the freezer yields happy surprises. Yesterday I pulled out a 1/2 pound of venison chorizo that I made several months ago. Alone it wasn’t enough to feed the family, so I set to work concocting something yummy. The result was an almost paella—everything but the saffron (only because I don’t have any). The kids devoured it. In fact, the reason the photo is light on the venison is because Anwen picked all the chorizo out of the skillet before I could take a picture. Enjoy!

Venison Chorizo and Shrimp

Recipe: Venison Chorizo and Shrimp Paella

Summary: A hearty and flavorful rice dish the family will love.


  1. 2 cups brown rice
  2. ½ pound venison chorizo rolled into ½ balls
  3. 1 small red onion, chopped finely
  4. 1 medium mild pepper, chopped finely
  5. 2 small tomatillos, chopped finely
  6. 1 tomato, chopped finely
  7. 1 ½ pounds jumbo shrimp, peeled and cut into ½ pieces
  8. olive oil
  9. 1 tablespoon Mexican oregano
  10. 2 tsp kosher salt
  11. ½ tsp black pepper


  1. Cook the rice and set aside.
  2. Heat about 1 tablespoon of olive oil in a large skillet.
  3. Add the chorizo balls and brown, turning to cook on all side.
  4. When the chorizo is cooked through, set aside on a plate.
  5. Skim any large pieces of fat out of the oil. Add the onions and peppers to the skillet and saute until tender. Add the tomatoes and tomatillos and cook for another minute.
  6. Add the rice, chorizo, raw shrimp, oregano, salt, and pepper to the skillet. Stir thoroughly and cover.
  7. Keep covered until the shrimp are cooked through—they’ll be pink and tender.
  8. Taste and add salt or pepper as needed.

Quick Notes

You can use whatever size shrimp looks good at the market. If you use smaller shrimp, just don’t chop them up.


You can use any kind of spicy sausage for this. But do be sure to use a spicy sausage, otherwise the dish will be bland.

Cooking time (duration): 15

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

Copyright © Copyright Susan Rose.
Recipe by Susan Rose.
Microformatting by hRecipe.


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