Estimated reading time: 4 minutes
These venison fajitas are easily one of my favorite recipes. Not only are they delicious but they are easy to prepare and only take about 45 minutes. I’ll usually make a big batch and eat them for lunch throughout the week.
Table of contents
To start, I’ll pull a portion of Whitetail backstrap from the freezer and let it thaw. In the fall I portioned up the backstrap in one pound increments and wrapped them individually before freezing. When the meat is nearly thawed I slice it into ¼” thick rounds. I like to slice my game while it is still partially frozen because it makes the job a bit easier. If you have a particularly thick backstrap you may want to cut the slices in half but that won’t be necessary for this one.
Although I am using backstrap, this recipe works well for other cuts too. The key is to always cut across the grain of the muscle. This will make even the toughest piece of meat palatable.
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Once the meat is sliced, let it finish thawing then drain any liquid and add the seasoning. Mix the seasoning in until all surfaces of the meat are evenly covered.
Venison Fajita Seasoning (1 pound of meat)
- 1 ½ tsp Chili Powder
- ¾ tsp Ground Cumin
- ¾ tsp Paprica
- ¾ tsp Salt
- ¾ tsp Minced Garlic (sub ½ tsp Garlic Powder)
- ¼ tsp Onion Powder
- ¼ tsp Black Pepper
If you want something quick and easy, my favorite store-bought seasoning is Fiesta brand Southwest Style Fajita Seasoning.
Cover the bowl and place in the refrigerator for at least half an hour to marinate.
Slice two bell peppers into ½” strips and set aside.
Bisect one large onion from stem to root and slice the halves every ⅜”. This will make a bunch of thick half-onion rings. If you cut the onion too thin it will get soggy when cooked.
I like to use a wok but any large skillet will do for cooking your venison fajitas. Place it on a medium-high flame and add enough avocado oil to coat the bottom. Once hot, add your meat and cook until seared evenly and nearly cooked through. Be cautious not to overcook it. Venison dries out in a flash and it doesn’t take long to get there when it is this thin. once it is browned it should be done.
READ MORE: Simple Gourmet: Venison Sausage Dutch Baby
Add a tablespoon of unsalted butter to the pan and toss the meat in it before removing from heat. The butter will add some fat to the lean venison and greatly enhance the flavor.
Put the cooked meat on a clean plate and set aside. (Try not to eat it all while you cook the vegetables)
In the same skillet, add a bit more avocado oil and set the heat to medium. Toss in the peppers and onions. I like my vegetables crunchy so I just cook them until they have a good sear.
Now grab the meat and mix it in with the vegetables. Add salt or pepper to taste. Remove from heat.
The fajitas are ready to serve! If I’m by myself I’ll stand over the stove and eat straight from the pan (why dirty another plate) but sometimes I try to be more civilized.
READ MORE: Field to Table: Venison Philly Cheesesteaks
I warm a few tortillas in my cast iron and plate with sour cream, sliced avocado, tomato, queso fresco, and a little squeeze of lime.
Final Thoughts On The Venison Fajitas
Being a skilled hunter and outdoorsman is more than just harvesting an animal. It also involves sharing the outdoors with others. A well-prepared meal is one of my favorite ways to do that.