Monday, January 10, 2011

Make-it-from-scratch Monday: Venison (or Beef) fajitas

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:

Venison Fajitas

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.

2) In another bowl, mix meat slices with garlic & onion powder, red pepper flakes, and remaining tsp of chili powder.

3) Heat half the oil in large cast iron pan until smoking. Add pepper and onion slices and cook, stirring occiasionally, until translucent. Remove to a separate bowl while meat cooks.

4) Heat other half of oil, and add meat in batches, searing until no longer pink. Cook no longer than 5 minutes per batch.

 It is important to cook the meat in two or three batches, so that the pan is always hot enough to cook the meat without letting excess juices boil the meat. If the meat starts to look like it's releasing water, there is too much in the pan and you will not get the "sear" that you need. The meat will be tougher and not as appetizing.

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!!

1 comment:

  1. I'll have to share this with my husband- we have venison in the freezer. It looks delicious.