Tequila Marinated Venison Fajitas

Russ Myers

By
@Beegee1947

FOR SERIOUS DEER HUNTERS!


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Serves:

4 / 6

Prep:

20 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 lb
venison

MARINADE

1/4 c
tequila
1/4 c
triple sec
3 clove
garlic , smashed
juice from two limes
1
small handful fresh cilantro leaves
1/2 tsp
fresh mint leaves
1/2 tsp
sea salt
1/2 tsp
black pepper
1/2 tsp
crushed red pepper
1/4 tsp
crushed red pepper

TO SERVE

1 medium
red pepper
1 medium
yellow pepper
1 medium
green pepper
1 medium
orange pepper
1 medium
red onion
1/4 c
avocado oil
4 / 12
corn tortillas (depends on if you double wrap)
8 oz
crumbled goat cheese
2 medium
avocados
1 c
mango salsa
2 medium
limes

Directions Step-By-Step

1
Slice venison into uniform size strips.
2
Combine the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.
3
Use a mandoline or a knife to slice the onion and peppers.

Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.
4
Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.
5
To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.

About this Recipe

Course/Dish: Tacos & Burritos, Wild Game
Main Ingredient: Wild Game
Regional Style: Mexican
Other Tag: Quick & Easy