What do you get when you combine the greatness of venison, the fantasticness (is that a word?) of tequila-spice marinade, and the awesomeness of hot fajitas?
Fantastically awesome Tequila Marinated Venison Fajitas of greatness, of course.
Whether your processor preps your deer meat or you take the time to do your own at home, this fajita recipe is pretty simple. You can use some of the hindquarter roasts or the smaller “scrap” trimmings, if you saved them.
One thing you definitely must have is a vacuum sealer and plenty of bags for meat, veggies, marinating and other uses. Heck, with a great vacuum sealer you can also seal some hunting items — extra socks? quick fire-starter kits? — and be ready for deer season.
Give this great recipe from Weston a try and enjoy:
Tequila Marinated Venison Fajitas
– Ingredients –
2 pounds venison
1/4 cup tequila
1/4 cup triple sec
juice from two limes
3 garlic cloves, smashed
small handful fresh cilantro leaves
1/2 teaspoon fresh mint leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon smoked paprika
one red pepper
one orange pepper
one yellow pepper
one green pepper
one red onion
1/4 cup avocado oil
4-12 corn tortillas (depends on if you double wrap)
8 oz crumbled goat cheese
1 cup mango salsa
chilomate sauce is also quite delicious with this recipe if you like spicy sauces
Use a meat slicer to slice your venison into steaks.
Then use a Weston Jerky Slicer to slice the steaks into perfect strips. Uniform size will help them cook evenly and at the same time. Use a Weston Manual Kitchen Kit to chop the cilantro, mint, and garlic.
Combine the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Weston Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.
Use a Weston Mandoline or a knife to slice the onion and peppers.
Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.
Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.
To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.