Get spicy with tequila-infused venison fajitas.
Let’s learn about tequila: it’s a Mexican alcoholic spirit extracted from the blue agave plant traditionally grown in the city of Tequila.
Think combining venison with tequila doesn’t work? Think again!
The combination of tequila and venison is amazing. If you haven’t tried this mishmash then now’s the time. Rush to the market and buy the ingredients to start cooking. Plus you’ll have enough tequila leftover to make yourself a margarita.
For this recipe, you must have a vacuum sealer and an ample number of bags for meat, veggies, marinating and some other uses during the preparation.
I tried this recipe on my parents’ 25th wedding anniversary. They loved it because they are avid hunters, love deer meat and it came out delicious.
Recipe adapted from Deer and Deer Hunting
Tequila Marinated Venison Fajitas
- 2 1/2 pounds venison steaks, preferably sliced thin
- 1/4 cup good tequila (no need for top shelf, but don’t get the cheapest available)
- 1/4 cup triple sec
- juice from two limes
- 3 garlic cloves, smashed
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cumin
- 3-4 bell peppers, in a variety of colors if possible
- 1 red onion
- 1/4 cup oil
- 10 corn or flour tortillas
- 2 avocados
- 1 cup salsa of your choice
- 3 limes for juice
- Combine the marinade ingredients in a large bowl. Mix the steaks into the marinade, then put it in a vaccum bag and seal. Place the bag into the refrigerator overnight, or for at least 2-3 hours.
- Slice the onion and peppers.
- Heat oil in skillet over medium-high heat, just hot enough to avoid burning the oil. Once hot, place onions and peppers into the skillet and roast until soft.
- Add marinaded venison and more oil (if needed) into the skillet. Turn the steaks after two minutes, and cook two minutes more.
- Remove whole venison steaks, turn the temperature on the skillet down to low, and slice the steaks against the grain into small, 1/2-inch strips.
- Add the sliced steak back to the skillet with the peppers and onions, and cook for two to three minutes more. Venison, onions and peppers should be charred slightly on the outside, but aim for a medium-rare temperature on the steak.
- Wrap the venison, onions, and peppers into tortillas and top with avocados, salsa, and any other toppings you wish. Serve with a lime wedge and extra salsa.