To Die For Venison Fajita Meat Recipes

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

Venison Fajitas image

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 :

Ingredients

1/2 cup orange juice
1/4 cup white vinegar
1 tablespoon seasoned salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1-1/2 pounds venison or elk flank steak, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 tablespoons vegetable oil, divided
8 flour tortillas (8 inches)
2 cups shredded Mexican cheese blend or cheddar cheese
Sour cream and salsa

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

To Die for Venison Fajita Meat image

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

Ingredients

1 medium venison tenderloin
1 cup soy sauce
1 1/3 cups brown sugar
2 tablespoons Worcestershire sauce
10 -12 slices bacon
garlic salt
lime pepper seasoning

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

Venison Fajitas image

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

Ingredients

1/2 cup orange juice
1/4 cup white vinegar
1 tablespoon seasoning salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 lbs venison steak or 1 1/2 lbs elk steaks, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 tablespoons vegetable oil, divided
8 flour tortillas (8 inches)
2 cups shredded Mexican blend cheese or 2 cups cheddar cheese
sour cream
salsa

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

Venison Fajitas image

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

Ingredients

2 teaspoons seasoned salt
¼ teaspoon garlic salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
1 teaspoon dried oregano
1 ½ pounds venison, cut into 2 inch strips
4 tablespoons vegetable oil
1 medium red bell pepper, cut into 2 inch strips
1 medium yellow bell pepper, cut into 2 inch strips
1 medium onion, cut into 1/2-inch wedges
12 fajita size flour tortillas, warmed

More about "to die for venison fajita meat recipes"

CITRUS MARINATED VENISON FAJITAS | MEATEATER COOK

Web Sep 18, 2018 Mix and turn the meat about every 4 hours. When ready to grill, remove the meat from the marinade. Try to squeeze out as much …
From themeateater.com
Cuisine Mexican
Category Main
Servings 4-6

It’s important that all silverskin has been trimmed off the meat before cooking. In addition, it helps to gently pound the meat with a mallet to thin it out to an even layer.
Make the marinade by combining all the ingredients (except oil) in a large bowl. Slowly drizzle the oil in while constantly whisking until emulsified. Add the venison to the marinade and let it rest for up to 12 hours in the refrigerator. Mix and turn the meat about every 4 hours.
When ready to grill, remove the meat from the marinade. Try to squeeze out as much liquid as possible and reserve the marinade. Sprinkle the venison on each side with the brown sugar.
Mix the sliced bell peppers, jalapeños, and onions in a separate bowl. Ladle in a small scoop of the reserved marinade and toss to coat.

To Die For Venison Fajita Meat Recipes

VENISON FAJITAS

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!

VENISON FAJITAS

VENISON FAJITAS

I tried this one evening and now my family asks for it all the time.

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