John Dudley

VENISION FAJITAS               Serves 4

For the marinade:

2 Limes, juiced

1 Small Orange, juiced

2 cloves garlic, finely minced

½ of a seeded jalapeno, minced

1 Tsp Oregano

1/4 Cup Olive Oil

1 tsp sugar

1 tsp Chili Powder

1 tsp Ground Cumin

1 TBSP Worcestershire Sauce

For the Fajitas:

2 lbs. Venison Steak or Blackstrap

2 Bell peppers, cut into thin strips

1 large sweet Onion cut into thin wedges

2 TBSP Olive Oil

Salt and Pepper to taste

10 flour tortillas

4 oz. Queso Fresco or Cotija cheese, crumbled

½ cup EA. Sour Cream and Salsa of choice

Method:

• Trim off any silver skin from the venison and transfer to a sturdy re-sealable plastic bag.
• Make the marinade: Combine all ingredients into a medium mixing bowl, and whisk until thoroughly blended.
• Pour marinade over meat and refrigerate for 4 hrs. or overnight.
• Prepare the Vegetables: combine the bell pepper and onion wedges into a mixing bowl, drizzle with 1 TBSP the olive oil and season with salt and pepper. Stir to coat
• When ready to cook, heat skillet over medium high heat.
• Add remaining olive oil and swirl to coat pan.
• Remove the venison from the marinade. Add to skillet and cook 3 mins on each side (or to medium rare, depending on thickness of venison).
• When venison is done to your liking, transfer to cutting board to rest (about 10 minutes), before slicing into strips and transferring to platter.
• Toss vegetables into the hot skillet and sauté, moving around with tongs until nicely browned but still tender-crisp.
• When vegetables are done, place on platter with sliced venison.

Serve with tortillas, cheese, sour cream, salsa, and enjoy!