To Die for Venison Fajita Meat
Elevate your fajita game with this "To Die For Venison Fajita Meat" recipe—a mouthwatering blend of tender venison steak, bold spices, and vibrant vegetables for a dish bursting with flavor and color. The venison is marinated in a zesty mixture of lime juice, soy sauce, garlic, and smoky paprika, perfectly balanced with a hint of brown sugar for subtle sweetness. Quickly seared to preserve its juiciness, the meat is paired with sautéed red onions and a medley of bell peppers for a fresh, slightly charred finish. Optional jalapeño adds a spicy kick for those who love heat, while fresh cilantro provides the perfect garnish. Whether wrapped in warm tortillas, served over rice, or as a hearty salad topping, this protein-packed, one-pan wonder is a quick (ready in just 35 minutes!) and delicious way to enjoy venison.
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Recipe Information
Ingredients
- 1 lb Venison steak
- 3 tbsp Olive oil
- 3 tbsp Soy sauce
- 2 tbsp Lime juice
- 3 count Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Brown sugar
- 2 tbsp Fresh cilantro, chopped
- 1 count Jalapeño, finely chopped (optional)
- 1 count Red onion, sliced
- 2 count Bell peppers, sliced (assorted colors)
Instructions
Trim any excess fat or silver skin from the venison steak and slice it into thin strips, about 1/4 inch thick.
In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, smoked paprika, and brown sugar to create the marinade.
Add the venison strips to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Add a touch of olive oil if needed.
Remove the venison from the marinade, allowing excess marinade to drip off, and place the strips in the hot skillet. Sear the meat for 1-2 minutes on each side until browned, then remove and set aside. Do not overcook; venison is best served medium-rare to medium.
In the same skillet, add the sliced red onion and bell peppers. Sauté for 5-7 minutes until tender and slightly charred, stirring occasionally.
Optional: If using, stir in the chopped jalapeño for a spicy kick.
Return the venison strips to the skillet with the vegetables and toss together for 1-2 minutes to warm through.
Garnish with fresh chopped cilantro before serving.
Serve the venison fajita meat in warm tortillas, over rice, or on a salad with your favorite toppings like sour cream, guacamole, or shredded cheese.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3447 mg | 150% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 23.8 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 147 mg | 11% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 3210 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
