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Venison: Venison Fajitas

Source of Recipe


Taste of Home magazine



List of Ingredients



• ½ cup orange juice
  
• ¼ cup white vinegar
  
• 1 Tbsp seasoned salt
  
• ¼ tsp pepper
  
• ¼ tsp cayenne pepper
  
• 1½ pounds venison or elk flank steak, cut into thin strips
  
• 1 medium green pepper, julienned
  
• 1 medium sweet red pepper, julienned
  
• 1 medium onion, halved and sliced
  
• 2 Tbsp vegetable oil, divided
  
• 8 flour tortillas (8 inches)
  
• .
  
• 2 cups (8 ounces) shredded Mexican cheese blend or Cheddar cheese
  
• Sour cream and salsa
  






Instructions



1. In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
   
   
2. Drain and discard marinade.
   In a large skillet, sauté peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3 to 5 minutes or until no longer pink.
   
   
3. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa. Fold in sides.
   
   Makes 4 servings.