Venison: Barbecued Venison Fajitas
Source of Recipe
Food & Wine magazine
List of Ingredients
- � Tbsp olive oil
- 1 poblano pepper, seeds and stems removed, cut into thin strips
- 1 medium red onion, cut into thin strips
- 1 (6-ounce) portion of venison loin, trimmed of all fat and silver skin, cut into thin strips
- Salt to taste
- Black pepper to taste
- � cup barbecue sauce (your favorite)
- � cup grated jalape�o-jack cheese
- 4 (6-inch) corn tortillas, warmed
Instructions
- Heat oil in a medium saut� pan over medium-high heat. Add poblano pepper and onion and saut� for 1 minute, leaving onion crunchy.
- Season venison strips with salt and pepper; add to pan and saut� for 1 minute, to quickly brown the meat. Add barbecue sauce.
- Remove from heat and stir in cheese, until incorporated into sauce. Spoon mixture into the center of each tortilla, and roll into a cylinder. Keep warm.
Serves 4
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