Venison Fajita’s
By Kjel

Posted: April 23, 2012

This is a great recipe I use when I have guests that “think”  they do not like venison.  By marinading the steak in thin strips it will turn out very tender as well as take on a great flavor.  Give it a try and feel free to add your own variations to this recipe. From time to time I like to add rice, beans or corn to this combination.


  • 1/4 cup Yoshida’s or Teriyaki Sauce
  • 1/4 cup BBQ Sauce “Baby Ray’s”
  •  1 cup water
  • 1 tablespoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1-1/2 pounds venison or elk flank steak, cut into thin strips across the grain
  • 1 medium green pepper,
  • 1 medium sweet red pepper,
  • 1 medium onion, halved and sliced
  • 2 tablespoons olive oil
  • 8 flour tortillas (8 inches)
  • 2 cups (8 ounces) shredded Mexican cheese blend or cheddar cheese
  • Sour cream and salsa or hot sauce


  • In a large resealable plastic bag, combine the first six ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours.
  • Drain and discard most of the marinade marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil and the remaining marinade until tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes on medium to low heat or until slightly  pink. Return vegetables to pan; heat through. Spoon over tortillas; top with cheese, sour cream and salsa; fold in sides. Yield: 4 servings.

Created by Kjel Olson of the MORS Team

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