One night after I gave it a try, my family began to request it frequently.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 teaspoons seasoned salt
- ¼ teaspoon garlic salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 ½ pounds venison, cut into 2 inch strips
- 4 tablespoons vegetable oil
- 1 medium red bell pepper, cut into 2 inch strips
- 1 medium yellow bell pepper, cut into 2 inch strips
- 1 medium onion, cut into 1/2-inch wedges
- 12 fajita size flour tortillas, warmed
Instructions
- Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes.
- Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
Nutrition Facts
| Calories | 688 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 6 g |
| Protein | 39 g |
| Saturated Fat | 5 g |
| Sodium | 1357 mg |
| Sugars | 5 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
This was great! I don’t like the taste of venison but we have a freezer full of it and I made these fajitas tonight out of venison cube steak. Everyone raved, even my 7 year-old who is an extremely picky eater. The spices are just right. I didn’t think they were too hot and my husband even added hot sauce on his. I served them with sour cream and “fiesta” cheese blend. What was great is that I did the prep work in the late afternoon and put the meat in the fridge to marinate, went and picked up kids from activities and then was able to cook everything when my husband got home from work. We will definitely do this recipe again.
I have made this twice now. Let me just say, it is a wonderful use of venison. The first time, like many others I felt like there was a little too much sneaky heat with the cayenne. So the second time I just cut it in half, and it was perfect! I would not knock it down a star just because of the heat because I did like it both ways and my family also liked it both ways. I would not change the recipe at all but go ahead and add whatever toppings you would like. Can’t wait to eat the leftovers LOL
Have made this many times. Quick, easy and great.
Another go-to recipe. I skipped the cayenne and used some NM red chile powder. I used my stovetop wok to stir fry the dish. I topped wip some Tajin, sour cream and a little cheese. Black beans were my side dish.
Excellent and very easy
This was excellent. I followed the recipe, but added tomatoes to the vegetables. It had delicious flavor. Will definitely make this again.
This is a great recipe. It is now my favorite way to use venison. Everyone loves them and if there is extra, it re-heats well.
flavor is very good, but a little too spicy for my family. i will cut hot spices in half next time
6.28.19 … https://www.allrecipes.com/recipe/93747/venison-fajitas/ … I admit it. This is a tainted review. ‘Maybe enough that I shouldn’t since I used the spice blend with chicken, not venison. I didn’t find it too spicy as others, butttt I did use 3# chicken. The seasoned salt gave it a unique flavor; not really a positive or negative comment. It was evident as an ingredient; that & cayenne. ‘Not the flavor in my mind when I think of fajitas.
We are a hunting family…. LOTS of venison in the freezer that we love to grill but this is a wonderful use of the cuts we often make venison stroganoff with! Followed the recipe as directed but next time I will dish up the veggies and venison separately that way everyone can balance their plate the way they wish!
These were delicious! Followed the directions exactly as written.
This was the best way I have ever prepared venison!
Amazingly delicious!! Best fajitas I’ve ever had! Family loved them
I doubled the veggies and spices, added cumin and a bit of butter, but only used 2lbs venison instead of 3 (we like heavy seasoning) and it’s was FANTASTIC!!!
Add toppings such as cheese, sour cream, corn salsa.
This was great! It is now one of my go to recipes. I generally don’t want to cook venison because it’s often dry or too gamey tasting, this turned out tender and tasty!The main change I did was allow the meat to set in the marinade recipe for two day. I put it in a vacuum packed bag to help it absorb. It worked out well.A little tip, I doubled the recipe and made a second bag of meat for those evenings when pressed for time. I vacuum packed it & stored it in the freezer. Spices and oil are already inside. The next time all I have to do is thaw & cut up my vegetables and I’m ready to cook them up.
These were really good on the grill. Personally I would leave out the oregano next time . Update: Used this recipe again today, without the oregano and half the cayenne, for chicken fajitas on the grill. Grilled the peppers and onions in a cast iron pan then added the grilled chicken strips. Before taking off the grill I squeezed a 1/4 lime onto everything. These were outstanding. Upgraded it to five stars!
LOVED THIS! left out the cayenne because it makes me sneeze.
I could not tell at all it was venison. I tried different spreads that worked great with the heat from the meat. I spread sour cream on the tortilla, plain greek yogurt, a ranch sour cream spread or avocado spread.
Great recipe. Venison is a staple in our house and is used in place of beef almost exclusively. I added cumin. Used nonfat Greek yogurt in place of sour cream, Dublinger cheese, topped with homemade black bean and corn salsa. Nutrious lowfat meal! Thanks for sharing.
This was delicious. Better than any other kind of fajitas we ever tasted. I’m bringing it to potlucks.