Venison Fajitas

"I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading."
 
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photo by Aunt Paula photo by Aunt Paula
photo by Aunt Paula
photo by Aunt Paula photo by Aunt Paula
Ready In:
2hrs 10mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • In a large resealable plastic bag, combine the first five ingredients. Add meat.
  • Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
  • In a large skillet, saute peppers and onion in 1 tablespoon oil until.
  • crisp-tender; remove and set aside.
  • Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
  • Return vegetables to pan; heat through.
  • Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.

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RECIPE SUBMITTED BY

<p>I live here in wild, wonderful West Virginia with my wonderful husband. I won't give lower than a 3 star on a recipe. Just because I didn't care for it, doesn't mean some else won't, they might love it. We all have different tastes. And I don't want to hurt anyone's feelings.</p>
 
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