Venison Fajitas

Venison Fajitas

60 Reviews 7 Pics
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
kellyb
Recipe by  kellyb

“I tried this one evening and now my family asks for it all the time.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. 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.
  2. 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.

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Reviews (60)

Rate This Recipe
Grumpy's Honeybunch
41

Grumpy's Honeybunch

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 onion 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....

Cookin' Kyle
27

Cookin' Kyle

amazing, i need to go hunting so i can make some more of this! haha

jennyhahn1
27

jennyhahn1

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

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 688 cal
  • 34%
  • Fat
  • 23.2 g
  • 36%
  • Carbs
  • 78.8 g
  • 25%
  • Protein
  • 38.7 g
  • 77%
  • Cholesterol
  • 96 mg
  • 32%
  • Sodium
  • 1357 mg
  • 54%

Based on a 2,000 calorie diet

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