Venison Fajitas

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  • 1/2 orange juice
  • 1/4 white vinegar
  • 1 tablespoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 lbs. 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 tablespoons vegetable oil, divided
  • 8 flour tortillas (8 inches)
  • 2 cups (8 ozs.) shredded
  • Mexican cheese blend or Cheddar cheese
  • sour cream and salsa


In large resealable plastic bag, combine first 5 ingredients. Add meat. Seal bag and turn to coat; refrigerate 2 hours.
Drain and discard marinade. In large skillet, saute peppers and onions in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat 3 to 5 minutes or until not longer pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides.

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