Today's recipe can be made with venison, or with beef flank steak. You will need about 1 1/2 pounds to generously feed 4. I am using one whole venison loin (some hunters call this the "backstrap") cut into finger-size strips.
I know I have a few new followers since the last wild game recipe I posted, so I feel like I need to insert the usual disclaimer-- that we try to live off the land as much as possible, by hunting, fishing, and growing our own food. Wild game is by nature organic, free-range, contains no added hormones, antibiotics, is virtually fat free, etc, etc, etc... The animals that we hunt and fish feed our family, and our kids appreciate their food and know exactly where it comes from.
So without further ado:
1 1/2 to 2 pounds lean beef or venison, cut into 3" strips (about 1/2" wide)
One large onion, sliced
One large green pepper, sliced
2 tsp chili powder, divided
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (or cayenne pepper to taste)
2 tbsp oil, divided
1) In medium bowl, mix pepper and onion slices with 1 tsp chili powder.
5) When all the meat is cooked, return the vegetables to the pan to heat through, about 3 minutes.
Serve with whole wheat tortillas, grated cheese, salsa, and sour cream.
Wrap and enjoy!!