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.
: this traditional Mexican dish is great with venison!
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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