Venison Fajitas
Venison marinated in orange juice and vinegar, stir-fried with bell peppers, served as a Mexican-style wrap.
Ingredients
orange juice
1⁄2 cup
white vinegar
1⁄4 cup
seasoned salt
1 tablespoon
cayenne pepper
1⁄4 teaspoon
pepper
1⁄4 teaspoon
venison or elk flank steak (cut into thin strips)
11⁄2 pounds
green pepper (julienned)
1 medium
sweet red pepper (julienned)
1 medium
onion (halved and sliced)
1 medium
vegetable oil (divided)
2 tablespoons
flour tortillas (8 inches)
8
shredded Mexican cheese blend
2 cups (8 ounces)
Sour cream and salsa
Instructions
1
Step 1
In a large resealable plastic bag, combine the first five ingredients. Add the meat. Seal the bag and turn to coat; refrigerate for 2 hours.
2
Step 2
Drain and discard the marinade. In a large skillet, sauté the peppers and onion in 1 tablespoon of oil until just tender; remove and set aside. Heat the remaining oil; stir-fry the meat for 3-5 minutes or until no longer pink. Return the vegetables to the pan; heat through. Spoon onto tortillas; top with cheese, sour cream, and salsa. Fold in the sides.
