Ingredients

For the marinade:

• 1 lb. venison steak (flank, rump or skirt work well)
• 1/4 cup olive oil
• 2 Tbsp. fresh lime juice (1–2 juicy limes)
• 2 Tbsp. red wine vinegar
• 2–3 garlic cloves, smashed and roughly chopped
• 2–3 Tbsp. fresh, chopped cilantro
• 1 tsp. salt
• 1/2 tsp. cumin

For the fajitas:

• 1 Tbsp. oil – avocado or olive oil if you don’t have that (sometimes I even use duck fat)
• 1 yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red, orange or yellow bell pepper, sliced
• 2 tsp. chili powder
• 1 tsp. cumin
• 1/2 tsp. salt (or to taste)
• 1 lime, juiced
• tortillas, extra lime & extra cilantro (+ any other toppings you desire), for serving