When you have a craving for venison and need a spicy way to prepare it, this is quite possibly the best fajitas recipe you can make with wild game! I’ve perfected the ingredients list and nailed down the marinade components to deliver an ideal flavor, and it’s relatively easy to follow. You only need a stovetop and skillet to make it happen, which for me is the preferred way to make fajitas (as opposed to the grill). Pair this with a Mexican beer and you’ll be set!
Be sure to check out my new cookbook, The Weekend Wild Game Cookbook: Easy, Everyday Meals for Hunters and Their Families available on Amazon.
Venison Fajita Recipe Ingredients
- 2 lb venison steak
- 1/2 large onion, julienned
- 1 large red bell pepper, julienned
- 1 large green bell pepper, julienned
- 1/4 cup chopped cilantro
- Juice of one lime
- Salt and pepper to taste
- 8-10 fajita sized flour tortillas
- 2 tablespoons Cooking Oil, Divided
Marinade Ingredients
- 1.5 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- Juice of one lime
Optional Ingredients
- Sour cream
- Guacamole
- Salsa
- Shredded Mexican cheese
- Lime wedges
Venison Fajita Recipe Directions
1. Mix all the ingredients for the marinade together then rub them into the venison steak. Put this in a bag or plastic container in the fridge and let it marinate for 1-2 hours.
2. Preheat a large skillet on high heat. Add in 1 tablespoon of oil and let it heat up. Once it’s hot, place the venison steak into the skillet and cook for 4-5 minutes per side. Remove from heat and slice into thin strips.
3. Add in another tablespoon of oil and add in the vegetables. Stir fry for a minute, then let them sit a bit to get some char. Move them once a minute for 3 minutes.
4. Once the vegetables are slightly tender, add the venison strips back in and fry until they are cooked to desired doneness.
5. Turn off the heat and mix in the lime juice and cilantro, as well as additional salt and black pepper if desired.
6. Serve on tortillas and with any additional optional ingredients.
READ MORE: FIELD TO TABLE: ORANGE WILD TURKEY AND RICE
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