Recipe – Venison Fajitas

Here is another simple, quick and delicious recipe that works well with venison or almost any meat you choose. Fajitas are a tasty and healthy way to get your veggies in, too! I usually serve them with guacamole, sour cream, chopped cilantro, and salsa. Enjoy!!

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2 tsp. seasoning salt

¼ tsp. garlic salt

½ tsp black pepper

¼-1/2 tsp. cayenne powder (optional. Eliminate if you don’t like it spicy)

1 tsp. dried oregano

¼ tsp. chili powder

¼ tsp. ground cumin

Juice of 3 limes

1 ½ lbs. venison, cut into 2 inch strips

4 tbsp. vegetable oil

1 medium red bell pepper, cut into 2 inch strips

1 medium yellow bell pepper, cut into 2 inch strips

1 medium red onion, cut into ½ inch wedges

2 cups sliced mushrooms

12 fajita corn or flour tortillas, warmed

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In a small bowl, combine seasoning salt, garlic salt, black pepper, cayenne powder, oregano, chili powder, and cumin. Sprinkle 2 tbsp. seasoning mix over meat. Add lime juice and mix to coat meat well. Marinate in refrigerator for at least 30 minutes.

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Heat 2 tablespoons vegetable oil in heavy fry pan over med/high heat. Saute peppers, onions, and mushrooms until tender. Remove from pan. Heat remaining 2 tbsp. oil in pan. Cook venison until browned. Return vegetables to pan, season with remaining seasoning mix, and reheat. Serve with warmed tortillas.