Venison Fajitas

Coming up with quick and easy ways to prepare your venison can often be a challenge. Break away from the shackles of teriyaki, Italian dressing marinades or bacon wrapped recipes. Here's a couple of recipes that yield a very exciting flavor profile and keep these lean muscles flavorful and nutritious.

This recipe can also be done with ground venison or even left over steaks that are sliced up, quickly reheated. Other big-game meats will also work well,


1 ½ lbs thinly sliced venison – back straps, tenderloins, top rounds or sirloins
2 tbsp. olive oil
2 tbsp. butter
2 tbsp WildEats chili mix (or a combination of chili powder, garlic, cumin and oregano)
salt and pepper to taste

Directions For the fajitas:

Preheat an iron skillet over a very high flame. Add the butter and oil. When the butter is melted, add the sliced meat seasoned with salt and pepper. Stir very quickly and sauté just until heated – do not overcook. Remove the meat from the pan and place it over warmed tortillas. Top the meat with WildEats Honey, Jalapeno and Onion Salsa and selected garnishes from above.

Directions for the Salsa

Dry off the birds and place them onto a rack, cutting out the backs. Place the rack on a tray that will catch the draining blood. Arrange the birds so they don’t touch and make sure there is plenty of room under the rack so the meat isn’t sitting in the blood. Place the meat in the refrigerator, uncovered. Make sure there is good air circulation. The exact amount of time needed will vary depending on the age of the birds, whether you are aging them whole or just the breasts, and the size of your birds.

4 tbsp. virgin olive oil
3-4 jalapenos, seeds removed, sliced very thin
3 medium onions, sliced thin
1 medium red bell pepper, sliced thin
1 tsp. freshly minced garlic
1 tbsp. honey
1 tsp. Controlled Burn Chili Blend or ½ tsp freshly ground cumin
Kosher salt
Juice of 1 lime
¼ bunch chopped cilantro

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