2Combine 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.
3Use 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.
4Remove 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.
5To 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.