Venison Fajitas are tender pieces of deer steak that are marinated with seasonings, stir fried in a hot skillet and tossed with sauteed peppers and onions.
As a member of a family of hunters, I learned early that once hunting season begins you need to have free space for any wild game those hunters may bring home and this venison fajitas recipe is one of the easiest to make!
❤️ Why you'll love it
✔️ It is a great way to cook the deer meat in your freezer!
✔️ They are a low fat meal packed with protein and flavor.
✔️ The thinly sliced meat absorbs a ton of flavor and cooks quickly, making it a great weeknight dinner.
🥘 Ingredients
For the Fajita Seasoning
Seasoned salt: enhances flavor
Garlic salt: adds flavor and saltiness (can use garlic powder)
Black pepper, cayenne pepper, and chili powder: these spices add heat to the meat.
Dried oregano: enhances flavor
For the fajitas:
Venison steaks: you want to use tender cuts of meat here as the meat will cook quickly.
Olive oil: for cooking the meat and veggies
Red, yellow or green pepper
Onion cut into ½-inch wedges
Homemade flour tortillas warmed
For the toppings (optional): sour cream, lime juice, cilantro, salsa, guacamole
🔪 Instructions
- In a large bowl or resealable bag, combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano.
- Combine the venison steak strips and marinade ingredients and set aside while preparing the peppers and onions.
- Heat 2 tablespoons of oil in a large skillet over high heat.
- Add the sliced venison steak strips to the hot oil and cook for 2-4 minutes, stirring often, or until just browned (meat will still be slightly rare inside).
- Remove venison from skillet and place in a bowl. Add remaining 2 tablespoons of oil to the same skillet. Cook peppers and onion for 3-5 minutes, until they start to soften.
- Return venison back into the skillet and toss with the onions and peppers, cooking for 1 minute longer. Remove from the heat and serve as desired.
🥄 Equipment
Large skillet: The best pan to cook venison fajitas in is a cast iron skillet. I like how it holds the heat and cooks the meat up quickly. You need the skillet to be hot and when the meat goes in the pan you should hear a sizzle.
Flat head wooden spoon: for stir frying the meat and veggies.
Chef knife: for slicing the meat and veggies.
Cutting board: for cutting the meat and veggies.
🥫Storage
Store any leftovers in an airtight container in the fridge up to 4 days.
📖 Variations
- Use a premade fajita seasoning packet.
- Substitute corn tortillas for the flour tortillas.
💭 Tips
- When cutting your venison steak for fajitas, it helps if it is still slightly frozen. If it's not, that is ok, you still can trim it. It is just easier if its not completely thawed. We like to remove what is called the silver skin around the edges of the steak. It is an opaque film that covers the meat. If left on the steak it can give the food a gamey taste.
- Fajita meat should be sliced very thin. It will take very little cook time for it to be done. This is what makes it a great weeknight meal! Flash in the pan and then in your hand!
📚 Related Recipes
If your still looking for more venison recipes, then be sure to check out the list below. This is a compilation of some of our very favorite recipes from over the last 20 years. Some traditional and some non traditional. I am sure there will be one here you will love!
Crockpot Venison Stew is pure comfort food!
I love this Venison Marinade and use it on beef as well.
Spicy Asian Venison Bowl is a unique asian style venison recipe.
Venison Stir Fry Recipe is another quick and easy weeknight meal. If you are in the mood for chicken, then give this Stir Fry Chicken and Vegetables a try!
When in the mood for meatloaf that is also low carb and made with venison, I go for these Easy BBQ Cheddar Meatloaves.
This Venison Sloppy Joes recipe is sugar free and low carb recipe that the whole family will love.
Venison in Mushroom Gravy is a creamy and delicious version of stroganoff.
We these Bourbon Butter Venison Steak Tips.
Venison Pot Stickers make a great appetizer!
🍽 Serve with...
Serve these with flour tortillas, Homemade Salsa, and a side of Mexican rice, Street Corn Salad, and refried beans.
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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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Venison Fajitas
Equipment
- Flathead Wood Spoon
Ingredients
Fajita Seasoning
- 2 teaspoons seasoned salt
- ¼ teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ½ tablespoon chili powder
- 1 teaspoon dried oregano
- 1½ pounds venison steaks cut into 2 inch strips
- 2 tablespoons olive oil , divided
- 1 medium red bell pepper cut into 2 inch strips
- 1 medium green or yellow bell pepper cut into 2 inch strips
- 1 medium onion cut into ½-inch wedges
- 12 homemade flour tortillas warmed
Instructions
- In a large bowl or resealable bag, combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano. Combine the venison steak strips and marinade ingredients and set aside while preparing the peppers and onions.
- Heat 2 tablespoons of oil in a large skillet over high heat. Add the sliced venison steak strips to the hot oil and cook for 2-4 minutes, stirring often, or until just browned (meat will still be slightly rare inside).
- Remove venison from skillet and place in a bowl. Add remaining 2 tablespoons of oil to the same skillet. Cook peppers and onion for 3-5 minutes, until they start to soften. Return venison back into the skillet and toss with the onions and peppers, cooking for 1 minute longer. Remove from the heat and serve as desired.
Paula G
Great recipe
Shelby Law Ruttan
Hi Paula, thank you! Shelby