Tequila Marinated Venison Fajitas Recipes

VENISON FAJITAS

Steps:

• In a large resealable plastic bag, combine the first five ingredients. Add meat.
• Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
• In a large skillet, saute peppers and onion in 1 tablespoon oil until.
• crisp-tender; remove and set aside.
• Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
• Return vegetables to pan; heat through.
• Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.

VENISON FAJITAS

Steps:

• 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.

FAJITAS DE RES AL TEQUILA - BEEF FAJITAS WITH TEQUILA

Steps:

• Cut the steak into pieces that will fit on your grill, or into your grill pan or skillet.
• Place the pieces of meat into a non-reactive bowl.
• Mix the garlic, lime juice, cumin, tequila, salt, and 1/3 cup vegetable oil.
• Pour over the meat and marinade for 2 hours.
• Remove the meat from the marinade and grill over hot coals or in a grill pan or skillet over med-high heat.
• Do not allow meat to dry by overcooking.
• Heat the remaining 2 tbsp vegetable oil and sautee peppers and onions over med-high heat until they are crisp/tender.
• Cut the grilled meat into strips and serve with pepper and onion mixture.
• Serve with warm flour or corn tortillas.
• Can also serve with optional sides: sour cream, avocados, guacamole, salsa, cheese, lettuce, etc.