"I tried this one evening and now my family asks for it all the time." — kellyb
Watch video tips and tricks
1 1/2 pounds
venison, cut into 2 inch strips
red bell pepper, cut into 2 inch strips
yellow bell pepper, cut into 2 inch strips
onion, cut into 1/2-inch wedges
fajita size flour tortillas, warmed
UPDATE** I made these tonight and without the mistake! This is an awesome recipe I will keep on using. The venison was so tender and the heat was perfect. I did add mushrooms to the pepper and onion mixture.
I will make these again, but I will be more careful when measuring! I made a mistake and used too much cayenne. My sons were able to eat it, but the oldest mouth was burning! Grumpy "grumped" because he hates that "mexican food" but he ate it anyway. These get 5 stars because I loved them and my youngest son loved them - even with too much heat! My oldest son would have liked them more if I hadn't messed up the cayenne....
Venison was so tender, but I should have followed the advice of other to cut back on the cayenne pepper. It was HOT! Even for hubs. I will try this again but with some changes. Thanks
amazing, i need to go hunting so i can make some more of this! haha
Amazing use of venison! I added lettuce tomatoes, cheese, sour cream and avacado to the fajitas! Wonderful!
These were very good!
I thought these were very yummy. They tasted like beef fajitas, and the venison stayed very tender. A great alternative to using up your venison. I will make these again.
I just made this for my husband, but i didnt have oregano on hand but had everything else, he ate 5 fajitas i like to tuck the ends and wrap it and cut it in half the deer was fresh from the day before soaked in water over night.. he keeps repeating how good it was... thanks for sharing..
I never thought of making fajitas with venison. I did marinate my venison all night in some teriyaki and Worcestershire sauce. I also cut up some mushrooms and threw in a pound of shrimp...wow sort of like a surf and turf fajitas. Anyway I'll certainly be using all the back-strap my brother gives me to make more fajitas.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 209
Enjoy delicious chicken fajitas in a flash!
See how to make a classic stew with venison, carrots, and potatoes.
Watch Chef John make succulent, fragrant, slightly spicy lamb shanks.