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