How to Make Venison Backstrap Fajitas
Venison backstrap fajitas are a quick, easy and delicious south-of-the-border recipe.
1 lb. venison backstrap, sliced into ½-inch steaks
1 yellow onion
1 green bell pepper
1 red bell pepper
1 Mexican beer
Salt, pepper, chili powder, cayenne pepper
Corn tortillas (flour tortillas are just fine too)
Rub the meat with olive oil, salt, pepper, chili powder and cayenne. Slice vegetables with the grain. Heat a cast iron skillet until it’s smoking hot. Add olive oil and sear meat for about 40 seconds per side. Let rest. Bring the heat back down and add vegetables to pan. Slice meat while they cook, making sure they don’t get soggy. Add sliced meat back to pan with the juice of a lime and half of the beer. Drink the rest.
In another skillet, heat vegetable oil. Fold corn tortilla with tongs and fry one side then the other until it’s a crispy shell. Then, fill it up! Garnish with pico de gallo and hot sauce for an added kick. Make sure there are plenty of cold beers in a cooler nearby. Enjoy!