Venison Fajitas are tender pieces of steak that are marinated with seasonings, stir fried in a skillet and tossed with sauteed peppers and onions. Serve this easy venison recipe up in a fresh homemade tortilla for a mouth full of delicious flavors!
When you need a quick and easy weeknight dinner recipe, these venison fajitas will come to the rescue. The venison steak is sliced thinly, then marinates with the seasonings while you prep the onions and peppers for stir frying.
The problem with living with deer hunters
When you live with a family of hunters, you likely will have an abundance of venison in your freezer. Often times, when summer ends and fall begins, you are searching the internet for recipes to use what you have left in your freezer. Once hunting season begins you need to have free space for any wild game those hunters may bring home!
It starts in late August. Grumpy will say, “we seem to have a lot of venison in the freezer.” Yes, his mind is already contemplating the fact that he plans to put game meat in the freezer in just a couple of months. So, we start eating more venison. I don’t know why we just don’t even it out year round, but that is how it goes.
How to set those deer hunters straight!
Honestly, I am thinking year round what I can make with our venison. When we have our deer meat processed, we usually have stew, ground venison, and steaks. We eliminate roasts from the picture. I personally love a venison roasted slow in the oven, but for some reason, Grumpy is not a fan.
So, throughout the chilly months of the year, you are likely to see Crockpot Venison Stew on the table. We also will have cook steaks in a pan or grill. This recipe for Venison Marinade is our favorite for grilling. I don’t know what Grumpy thinks when he says we aren’t eating enough venison, because we eat an awful lot of it!
Preparing Venison Steaks for Fajitas
When cutting your venison steak for fajitas, it helps if it is still slightly frozen. If it’s not, that is ok, you still can trim it. It is just easier if its not completely thawed. We like to remove what is called the silver skin around the edges of the steak. It is an opaque film that covers the meat. If left on the steak it can give the food a gamey taste.
Fajita meat should be sliced very thin. It will take very little cook time for it to be done. This is what makes it a great weeknight meal! Flash in the pan and then in your hand!
Tips for making Venison Fajitas
The best pan to cook venison fajitas in is a cast iron skillet. I like how it holds the heat and cooks the meat up quickly. You need the skillet to be hot and when the meat goes in the pan you should hear a sizzle.
The venison and the peppers and onions are cooked separately. I like to cook the venison first. Transfer it to a plate, then cook the peppers and onions. Once the vegetables are ready, I toss the meat back into the skillet and combine them together.
Serving suggestions for Venison Fajitas
When it comes to side dish recipe for venison fajitas, I have a few that you may like to try! This recipe for Creamy Mexican Street Corn Salad is super delicious. Or, this Latin Inspired Slaw is a good choice also. I love all the flavors in both recipes. Especially the cilantro!
If you’re looking for a rice side dish, this recipe for One Pot Mexican Brown Rice and Beans will fit the bill, or if you prefer to go low carb, try this recipe for 3 Ingredient Cauliflower Spanish Rice!
Still looking for more venison recipes?
If your still looking for more venison recipes, then be sure to check out the list below. This is a compilation of some of our very favorite recipes from over the last 20 years. Some traditional and some non traditional. I am sure there will be one here you will love!
- Spicy Asian Venison Bowl
- Venison Stir Fry Recipe
- Easy BBQ Cheddar Meatloaves
- Venison Sloppy Joes
- Venison in Mushroom Gravy
- Bourbon Butter Venison Steak Tips
- Venison Pot Stickers
*If you made this recipe, please give it a star rating!*
- 2 teaspoons seasoned salt
- 1/4 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 tbsp chili powder
- 1 teaspoon dried oregano
- 1-1/2 pounds venison steaks, cut into 2 inch strips
- 4 tablespoons olive oil oil
- 1 medium red bell pepper, cut into 2 inch strips
- 1 medium yellow bell pepper, cut into 2 inch strips
- 1 medium onion, cut into 1/2-inch wedges
- 12 homemade flour tortillas, warmed
- Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle the seasoning over the sliced venison. Mix well, cover, and refrigerate while preparing remaining ingredients
- Cut the peppers and onions into thin strips. Place in a bowl and set aside.
- Heat 2 tablespoons of oil in a heavy skillet, Add the venison steak strips and cook until browned.
- Remove venison from skillet and place in a bowl.
- Add remaining 2 tablespoons of oil in a skillet. Cook bell peppers and onion until they start to soften. Add the venison back into the skillet and toss with the onions and peppers. then remove.
- Serve with warmed homemade tortillas.
Tortillas are not calculated in the nutrition information.
Amount Per Serving: Calories: 352 Total Fat: 15g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 129mg Sodium: 661mg Carbohydrates: 5g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 48g