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
Start by slicing your venison steak into strips, cutting against the grain. Place the strips into a bowl with a lid or zip-top bag.
Then, whisk together the remaining marinade ingredients and pour over the venison. Place the meat in the fridge and let it marinate for at least 1 hour, but up to overnight.
When you’re ready to cook, remove the venison from the fridge to get it to room temperature while you prep and slice the onions and peppers.
Heat a large pan over medium heat and add the olive oil. Once the oil is hot, add the venison strips, cooking only for 2-4 minutes. The meat should be just browned and still rare in the middle. Remove it from the heat immediately as it is browned and transfer to a plate. Set aside.
Next, add the onions and peppers to the pan and saute them for 5-7 minutes, until they soften. hen, add the chili powder, cumin, and salt. Toss to combine.
Then add the venison and lime and stir again to coat everything with the lime juice and spices.
Remove from the heat and serve right away with your choice of tortillas, toppings, etc. Enjoy!!