To Die for Venison Fajita Meat

Elevate your fajita game with this "To Die For Venison Fajita Meat" recipe—a mouthwatering blend of tender venison steak, bold spices, and vibrant vegetables for a dish bursting with flavor and color. The venison is marinated in a zesty mixture of lime juice, soy sauce, garlic, and smoky paprika, perfectly balanced with a hint of brown sugar for subtle sweetness. Quickly seared to preserve its juiciness, the meat is paired with sautéed red onions and a medley of bell peppers for a fresh, slightly charred finish. Optional jalapeño adds a spicy kick for those who love heat, while fresh cilantro provides the perfect garnish. Whether wrapped in warm tortillas, served over rice, or as a hearty salad topping, this protein-packed, one-pan wonder is a quick (ready in just 35 minutes!) and delicious way to enjoy venison.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Venison steak
• 3 tbsp Olive oil
• 3 tbsp Soy sauce
• 2 tbsp Lime juice
• 3 count Garlic cloves, minced
• 1 tsp Ground cumin
• 1 tsp Chili powder
• 1 tsp Smoked paprika
• 1 tsp Brown sugar
• 2 tbsp Fresh cilantro, chopped
• 1 count Jalapeño, finely chopped (optional)
• 1 count Red onion, sliced
• 2 count Bell peppers, sliced (assorted colors)

Directions

Step 1

Trim any excess fat or silver skin from the venison steak and slice it into thin strips, about 1/4 inch thick.

Step 2

In a medium bowl, whisk together olive oil, soy sauce, lime juice, minced garlic, cumin, chili powder, smoked paprika, and brown sugar to create the marinade.

Step 3

Add the venison strips to the marinade, tossing to coat evenly. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.

Step 4

Heat a large skillet or cast-iron pan over medium-high heat. Add a touch of olive oil if needed.

Step 5

Remove the venison from the marinade, allowing excess marinade to drip off, and place the strips in the hot skillet. Sear the meat for 1-2 minutes on each side until browned, then remove and set aside. Do not overcook; venison is best served medium-rare to medium.

Step 6

In the same skillet, add the sliced red onion and bell peppers. Sauté for 5-7 minutes until tender and slightly charred, stirring occasionally.

Step 7

Optional: If using, stir in the chopped jalapeño for a spicy kick.

Step 8

Return the venison strips to the skillet with the vegetables and toss together for 1-2 minutes to warm through.

Step 9

Garnish with fresh chopped cilantro before serving.

Step 10

Serve the venison fajita meat in warm tortillas, over rice, or on a salad with your favorite toppings like sour cream, guacamole, or shredded cheese.

Nutrition Facts

Serving size	(1090.4g)

Amount per serving	% Daily Value*
Calories	1294.9

Total Fat 54.7g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 4.8g
Cholesterol 353.8mg	0%
Sodium 3447.0mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 12.0g	0%
Total Sugars 23.8g
Protein 146.5g	0%

Vitamin D 0IU	0%
Calcium 146.6mg	0%
Iron 23.9mg	0%
Potassium 3209.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.1%

Protein: 45.4%

Carbs: 16.5%