Venison Fajitas Recipe - Allrecipes.com

Directions

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

Amount Per Serving (6 total)

Calories

688 cal

34%

Fat

23.2 g

36%

Carbs

78.8 g

25%

Based on a 2,000 calorie diet

Reviews (56)

Rate This Recipe

Grumpy's Honeybunch

Apr. 15, 2008

"UPDATE** I made these tonight and without the mistake! This is an awesome recipe I will keep on using. The venison was so tender and the heat was perfect. I did add mushrooms to the pepper and onio..." See moren mixture. I will make these again, but I will be more careful when measuring! I made a mistake and used too much cayenne. My sons were able to eat it, but the oldest mouth was burning! Grumpy "grumped" because he hates that "mexican food" but he ate it anyway. These get 5 stars because I loved them and my youngest son loved them - even with too much heat! My oldest son would have liked them more if I hadn't messed up the cayenne...."

jennyhahn1

Jun. 24, 2010

"Venison was so tender, but I should have followed the advice of other to cut back on the cayenne pepper. It was HOT! Even for hubs. I will try this again but with some changes. Thanks..." See more"