Venison fajitas feature thinly sliced, tender pieces of venison that have been marinated and then cooked to perfection alongside bell peppers and onions. Serve this sizzling dish on top of warmed tortillas and all the toppings for a delicious weeknight dinner.
There’s nothing quite like a fresh platter of fajitas sizzling in front of you. They are often made with beef, chicken or sometimes even shrimp. But if you’re anything like my family, venison is stocked in our freezer and ready to be used! We always have extra cuts of venison on hand from my husband's yearly hunting trip. This recipe is a great way to use up random cuts of venison that you may have on hand.
And the secret for delicious venison fajitas?
A flavorful marinade and making sure to not overcook the venison. With those two things you’re gonna have the most delicious deer meat fajitas, that are both incredibly flavorful and not at all tough.
Looking for a venison taco recipe? Try Easy Ground Venison Tacos.
While you love this recipe:
- It’s a great way to use up any cut of venison that you may have left in your freezer.
- It’s quick and easy and perfect for a weeknight meal.
- It is family-friendly and a crowd-pleaser.
Ingredients
- Venison: You can use a roast or backstrap, truly any cut of venison will work here. Although, you may want to save the backstraps for this classic Venison Backstrap Recipe!
- Bell peppers: I like to use a mix of orange, red, and yellow for the beautiful color they give.
- Onion: Any kind of onion will do!
- Garlic: Fresh minced garlic for lots of flavor.
- Seasonings: A blend of cumin, chili powder, and paprika.
- Apple cider vinegar: This helps to add flavor, offset any gamey taste, and tenderize the meat.
- Lime juice: For adding to the marinade, but also for squeezing on top.
- Oil: Venison is an incredibly lean cut of meat so I use a little more oil than I normally would to keep everything moist.
How to make venison fajitas
Step 1. Slice venison against the grain into thin pieces, approximately a quarter inch to a half an inch thick. Place in a bowl.
Step 2. Add 1 tablespoon of oil, apple cider vinegar, juice of one lime, minced garlic, cumin, paprika, chili powder, salt, and pepper.
Step 3. Stir to incorporate everything together. Allow to sit for at least an hour in the fridge and up to 24 hours.
Step 4. Once you’re ready to cook heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Add venison pieces. Flip after 1-2 minutes, as soon as they start to brown. They will cook quickly and should only be in the skillet about 4-5 minutes total. Once cooked through, remove to a plate to the side.
Step 5. To the same skillet, add remaining oil. Add sliced peppers and onions. Cook on medium high heat for about 7 minutes, stirring as needed.
Step 6. Once the onions and peppers are softened but still firm, add meat back in. Stir and serve immediately.
Recipe tips
- You can marinate your meat up to 24 hours beforehand, this helps to tenderize the meat and add flavor.
- This recipe really works with any meat, whether it’s other wild game, beef, or chicken.
More venison recipes
- Venison Meatloaf
- Venison Stroganoff
- Venison Salisbury Steaks
- Homemade Venison Jerky
- Crockpot Venison Sandwiches
Did you enjoy this Venison Fajita Recipe? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!
Venison Fajitas
Ingredients
- 1 ½ lb. venison meat any cut, such as a roast or a backstrap
- 3 bell peppers medium sized
- 2 onions medium sized
- 4 garlic cloves minced
- 3 tbsp. avocado oil
- 1 tbsp. apple cider vinegar
- 1 lime plus extra for serving
- 1 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- ½ tsp. black pepper
Instructions
- Slice venison against the grain into thin pieces, approximately a quarter inch to a half an inch thick. Place in a bowl.
- Add 1 tablespoon of oil, apple cider vinegar , juice of one lime, minced garlic, cumin, paprika, chili powder, salt, and pepper. Stir to incorporate everything together. Allow to sit for at least an hour in the fridge and up to 24 hours.
- Once you’re ready to cook heat 1 tablespoon of oil in a large cast-iron skillet over high heat. Add venison pieces. Flip after 1-2 minutes, as soon as they start to brown. They will cook quickly and should only be in the skillet about 4-5 minutes total. Once cooked through, remove to a plate to the side.
- To the same skillet, add remaining oil. Add sliced peppers and onions. Cook on medium high heat for about 7 minutes, stirring as needed.
- Once the onions and peppers are softened but still firm, add meat back in. Stir and serve immediately.
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