Hunting season is not quite over, but I don’t know many people that spend as much time in the woods in December as they do in November. Now that you’re home more often, and not in the woods 4 to 6 nights a week, hopefully you’re catching up on household projects and have some extra time on your hands to make dinner for the family. If you’ve been lucky enough to fill a tag this season, I’m guessing you have a freezer full of protein-filled red meat to enjoy for a few months. This time of year in Michigan, its starting to get damn cold outside, and nothing warms the body like a good spicy meal for dinner. I recently made venison fajitas for dinner, and my girlfriend and I loved it, so I wanted to share the recipe with all of you! Prepare for the meat sweats!
Quick, easy, and DELICIOUS fajitas! Total time it took to prep and cook was only 35 minutes.
Ingredients:
Fajita Seasoning:
-1 teaspoon of black pepper
-1/2 teaspoon of salt
-2 teaspoons of seasoning salt
-1/4 teaspoon of garlic salt
-1/4 teaspoon of cayenne pepper
-1 teaspoon of dried oregano
-1 pound of venison steak/loins/chops, cut into 1 1/2 - 2 inch strips
-1 red bell pepper, cut into 1-2 inch strips
-1 green bell pepper, cut into 1-2 inch strips
-3.5 tablespoons of vegetable oil
-1/2 of a large sweet onion, cut into 1/2-1 inch stips
-fajita flour tortillas, warm them in microwave with wet paper towel
-CHEF SECRET add-on: Cherry Salsa and pepper jack cheese
Take all of the seasonings mentioned above, and combine them to create your fajita seasoning. Sprinkle two teaspoons of the seasoning over the venison after it has been cut into strips. Cover the venison and place it in the refrigerator for 20 minutes.
You can sprinkle the fajita seasoning on more liberally if you would like, but the amount pictured above was plenty spicy enough for Kaely and myself.
Put 1.5 tablespoons of vegetable oil in a large frying pan and heat. Once heated, first cook the peppers and onion together until they start to become soft, and then remove them into a bowl. Next, put the remaining 2 tablespoons of oil in the frying pan, and then cook the venison in the pan until browned on both sides. Once the meat is browned, return the onions and peppers to the frying pan, and sprinkle the remaining fajita seasoning over everything in the pan, and reheat on medium.
For the flour tortillas, place a wet paper towel on the plate, put the tortilla on the wet paper towel, and then cover the tortilla with another wet paper towel. Heat in the microwave for 25-35 seconds, and your tortilla will be warm with a tiny crisp to it. From there place the mixture of peppers, onions, and venison onto the tortilla and sprinkle on some pepper jack cheese. These will be tasty left alone, but if you want a little extra sweetness to make the spicy seasoning more mild then add cherry salsa on top! Enjoy!
