Venison Fajitas
You will love serving this quick and easy venison recipe for dinner on busy weeknights! Venison Fajitas are made with cooked bell peppers and onions and seasoned with fajita seasoning and served warm in homemade flour tortillas.
Servings 6
Calories 415kcal
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.
Nutrition
Serving: 2fajitas | Calories: 415kcal | Carbohydrates: 34g | Protein: 40g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 1392mg | Potassium: 651mg | Fiber: 4g | Sugar: 4g | Vitamin A: 934IU | Vitamin C: 43mg | Calcium: 111mg | Iron: 7mg | Net Carbohydrates: 31g
