Venison fajitas

Name: Venison fajitas
Total time: 600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 tbsp oil (or if you have a really great nonstick pan you don't need any oil); 16 oz venison tenderloin cut into 1/4 " mini medallions; 1/3 cup fajita seasoning of choice; 1 sliced onion; 1 sliced green pepper (can use different colors and mix); 1 tbsp chopped garlic; 1/2 can Diced tomatoes (or Diced fresh ripe tomato); 1 finely chopped jalapeño (optional); 1 top with cheese of choice /sour cream/ salsa; 6 flour tortillas of choice

Rachael @cook_2948221

Tired of the same ole venison recipe? Change it up with this flavorful venison alternative!

Rachael @cook_2948221

Tired of the same ole venison recipe? Change it up with this flavorful venison alternative!

Saved

Ingredients

10 mins

6 servings

1 tbspoil (or if you have a really great nonstick pan you don't need any oil)
16 ozvenison tenderloin cut into 1/4 " mini medallions
1/3 cupfajita seasoning of choice
1sliced onion
1sliced green pepper (can use different colors and mix)
1 tbspchopped garlic
1/2 canDiced tomatoes (or Diced fresh ripe tomato)
1finely chopped jalapeño (optional)
1top with cheese of choice /sour cream/ salsa
6flour tortillas of choice

Saved

Steps

10 mins

1

Take the venison and place in a zip lock freezer bag with the fajita seasoning and keep it in the fridge all day or over night to marinade.
2

Take your pan of choice and set it to high heat. (I prefer to use my cast iron skillet but you can use non stick and void the oil or any other skillet will do), add the oil and venison after 2 minutes turn the venison to its other side and throw in all of the other ingredients (except toppings) and cook for another 2-3 minutes or until cooked to your liking.
3

You can top off a salad or place it inside of a tortilla and top with your favorite toppings!