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Venison: Barbecued Venison Fajitas

Source of Recipe


Food & Wine magazine



List of Ingredients



• ½ 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
  
• ½ cup barbecue sauce (your favorite)
  
• ¼ cup grated jalapeño-jack cheese
  
• 4 (6-inch) corn tortillas, warmed
  






Instructions



1. Heat oil in a medium sauté pan over medium-high heat. Add poblano pepper and onion and sauté for 1 minute, leaving onion crunchy.
   
   
2. Season venison strips with salt and pepper; add to pan and sauté for 1 minute, to quickly brown the meat. Add barbecue sauce.
   
   
3. 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