Venison Fajitas
Venison fajitas feature thinly sliced, tender pieces of venison that have been marinated and then cooked to perfection alongside bell peppers and onions.
Servings: 4 servings
Calories: 371kcal
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.
Nutrition
Calories: 371kcal | Carbohydrates: 16g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 145mg | Sodium: 594mg | Potassium: 924mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3795IU | Vitamin C: 124mg | Calcium: 60mg | Iron: 8mg