Description
These Venison Fajitas feature tender venison, vibrant bell peppers, and onions, making them a fantastic option for a quick dinner or a satisfying meal at home.
Ingredients
Scale
- 1 ½ lb. venison meat any cut, such as a roast or a backstrap
- 3 bell peppers medium sized
- 2 onions medium sized
- 4 garlic cloves minced
- 3 tbsp. avocado oil
- 1 tbsp. apple cider vinegar
- 1 lime plus extra for serving
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Slice venison against the grain into thin pieces, about a quarter inch to a half inch thick, and place in a bowl.
- Add 1 tablespoon of oil, apple cider vinegar, juice of one lime, minced garlic, cumin, paprika, chili powder, salt, and pepper to the bowl. Stir to mix well and let marinate in the fridge for at least an hour or overnight.
- Heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Add the venison slices and cook for 1-2 minutes on each side until browned, for a total of 4-5 minutes. Remove the cooked venison and set aside.
- In the same skillet, add the remaining oil and then the sliced bell peppers and onions. Cook on medium-high heat for about 7 minutes, stirring occasionally, until softened but still firm.
- Return the venison to the skillet with the vegetables, stir to combine, and serve immediately.
Notes
For a spicier kick, add some jalapeños or your favorite hot sauce.
You can customize with additional toppings such as sour cream, cheese, or guacamole.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 80mg