Venison Fajitas Food
VENISON FAJITAS
Use either venison or elk in this recipe, and you'll be pleased with the results! "My husband asks for these fajitas frequently," relates Daniell Rissinger of Dauphin, Pennsylvania. "He enjoys big-game hunting and usually comes home with an elk. To finish off the meal, we add some Mexican rice and corn bread."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours., Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.
Nutrition Facts :
VENISON FAJITAS
I tried this one evening and now my family asks for it all the time.
Provided by kellyb
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
- Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
Nutrition Facts : Calories 687.9 calories, Carbohydrate 78.8 g, Cholesterol 96.4 mg, Fat 23.2 g, Fiber 5.6 g, Protein 38.7 g, SaturatedFat 5.3 g, Sodium 1357.1 mg, Sugar 4.9 g
VENISON FAJITAS
I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading.
Provided by Aunt Paula
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the first five ingredients. Add meat.
- Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
- In a large skillet, saute peppers and onion in 1 tablespoon oil until.
- crisp-tender; remove and set aside.
- Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
- Return vegetables to pan; heat through.
- Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.
Nutrition Facts : Calories 740.8, Fat 35.6, SaturatedFat 16.2, Cholesterol 214, Sodium 1218.3, Carbohydrate 43.3, Fiber 3.5, Sugar 10, Protein 59.3
TO DIE FOR VENISON FAJITA MEAT
After trying the #1 rated Venison recipe on here, I had leftovers and came up with this recipe for the BEST fajita meat I have ever had! I was shocked and cant wait to make these again!
Provided by Cheeseburger in Par
Categories < 4 Hours
Time 4h
Yield 4 fajita's, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- .Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible.
- Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks.
- Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning.
- I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly.
- Let cool.
- Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!
Nutrition Facts : Calories 1169.7, Fat 51.2, SaturatedFat 17, Cholesterol 77.1, Sodium 9211.7, Carbohydrate 154.8, Fiber 1.1, Sugar 145.2, Protein 28.3
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