Recipes · Venison

Mexican Venison Fajitas…Thinking of Summer

Let me introduce you to the stars of our meal…Limes and a cast iron pan.




Fresh veggies make me think of summer.


I use a lesser cut of venison steak that I gently poked with a small tines of a fork and I slice it really thin. Then, I let the venison come to room temp with a light seasoning of chili powder, garlic, cumin, and salt. I toss it and let it sit like a dry rub. I want the steak pieces to be dry when I cook it. I don’t usually plan my meals that far in advance so, a liquid marinade is out of the question. The full recipe at the bottom of the page.

I get my cast iron pan smoke-in hot. It literally it is just starting to smoke after I add the oil. I let it sit on high for about five minutes (I want it to sear my meat, sealing in the juices).

I live in the country and do not have access to natural gas. We have to use propane. Propane has a lower BTU out put. If you are using natural gas be careful you pan doesn’t get to hot. Ooh to have natural gas….the city slicker in me is crying out!


I add my thinly sliced peppers and onions to the pan after I have finished cooking the meat ( remove meat to plate). I sear them as well. I like to see blackened spots on the onions and peppers. I add the meat back to the veggies and squeeze half a lime over the top of the whole pan.


We always serve it with homemade avocado salsa. Yum!


And super easy re-fried beans. These two recipes will be coming soon.

Venison Fajitas

1 lb venison steaks or chops (or beef), sliced into thin strips

1 tsp salt

2 tsp chili powder

1/2 tsp cumin

1/2 tsp onion powder

1/2 lime juiced, save the other half for wedges on each plate

1-2 red peppers sliced thin

2 onions sliced thin

6 flour tortillas

Sour cream



Mix the dry spices together and sprinkle over your sliced meat. Let the meat sit and come to room temp for about a 1/2 an hour. This is important step to help your meat cook properly.

Heat your cast iron pan to smoking hot. Add the meat and let it sear for about 2 minutes. Only turn half the meat at a time to cook the other side or your pan may lose its to fast heat and the juices will begin to leak out of your meat. When meat is cooked remove it to a side plate and add the peppers and onions to the pan. Cook until the are tender and browned in areas, about 3-4 minutes. add the meat back to the pan and squeeze lime juice over the top. Serve immediately wrapped in tortilla with salsa and sour cream.

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