Venison Fajitas, Fast, Tasty Deer Recipe

In a large skillet, heat the oil super hot. Sauté the vegetables and seasonings for a minute or two until they become soft, then add the venison and all liquids. Toss and turn all ingredients in the pan so nothing burns. Cook fast and hot until the venison is brown, but pink or medium-rare in the center. The whole process should take only five minutes or so.

Fill a warm tortilla, wrap and slather on your favorite Mexican condiments, such as salsa, Guacamole, tomatoes, hot sauce, sour cream, Pico de Gallo, etc.

1 pound venison, cut in 1/2-inch thick strips

1 cup onion/bell pepper (mixed), 1/2-inch thick strips

1 cup zucchini, 1/2-inch thick strips

1 cup yellow squash, 1/2-inch thick strips

1/2 cup corn kernels

1/4 cup chicken broth

2 teaspoons soy sauce

1 teaspoon red wine

1 teaspoon red wine vinegar

1 chopped garlic clove

1 dash of thyme

2 tablespoons vegetable oil

8 ready-made tortillas

Bob McNally

Bob McNally is currently a writer for AllOutdoor who has chosen not to write a short bio at this time.