Tender & Flavourful Venison Steak Fajitas

Venison Steak Fajitas are a classic everyone loves and these ones are extra delicious! Marinaded in a spiced honey lime marinade, the meat is bursting with flavor and takes these fajitas to the next level. A simple, yet delicious dinner that the whole family with love!

It is no secret, that everyone enjoys some good Mexican food made with their wild game. You can take similar flavours and ingredients and turn them into several delicious meals. That being said, when you add in a flavourful marinade, homemade tortillas, fresh made pice de gallo and homemade guacamole, you turn those ingredients into something incredible!

For these venison steak fajitas, you can use any cut of steak that you have, or something like a sirloin roast. If you thinly slice a sirloin roast against the grain, and cook it up for just a couple minutes it results in a tasty tender bite! Next, that meat gets bathed in a spiced honey lime marinade for at least a couple hours. Once you are ready to cook, you simply fry up some peppers and onions, roll out some tortillas, and make all your fresh toppings! They don’t take long and are a great meal to double/ triple and feed a crowd.

I love making these wild game fajitas because it is a great way to get anyone enjoying it. The flavours are bold, and everyone can personalize their toppings how they like. If you don’t eat gluten or don’t want the tortillas, they make delicious fajita bowls as well!

Tips for Making perfect Venison Steak Fajitas

1. Slice the meat nice and thin, before you put it in the marinade. This allows more of that flavor to penetrate through all the pieces of meat, and helps make it nice and tender.
2. If you are using a roast cut for these, you want to make sure you slice the meat against the grain. This will give you the most tender bite, that is easy to eat and delicious.
3. Because the meat cooks so fast, I always recommend getting all your toppings prepped and ready to go first. That way as soon as you cook the meat, the fajitas can be assembled.

Venison Steak Fajita Ingredients

Venison Steak or Roast– You can use any of your favorite cuts of steak, or something like a sirloin roast.

Peppers– I like a combo of green, red and yellow, but use any colours you like.

Onion– Red or white onion works. I just use whatever I have on hand at the time.

Tortillas– Flour or corn work, and you can use store bought or make my homemade sourdough ones.

Guacamole– You can use my recipe or make it however you like.

Pico De Gallo– This is a nice fresh alternative to a typical salsa and so easy to make with just tomato, onion, jalapeños, cilantro and lime juice.

Olive Oil– Can sub with any neutral oil you like.

Red Wine Vinegar– This adds nice acidity to the marinade.

Lime– Fresh squeezed lime juice brings a freshness to the marinade.

Spices– Chili powder, smoked paprika, cumin, garlic powder, and onion powder.

Honey– This balances all the spices in the marinade beautifully.

Cheese– You can use cheddar or Monterey Jack, or mozzarella.

Fresh Cilantro for garnish.

The Steps

1. Start by slicing the meat about 1/4 inch thick. Whether you are using steaks or a sirloin roast, you want to slice it into long strips, against the grain, to keep it tender.
2. Next, stir together all of the remaining meat ingredients, to make the marinade.
3. Place the strips of meat in a large bag or container, and pour the marinade over top. Spread the meat around so it all gets covered in the marinade, then cover and refrigerate over night or for a minimum of 2 hours.
4. Once you are ready to cook, start by prepping all the toppings. Fry up or warm your tortillas, make your guacamole, and make the pice de gallo, by stirring all of the pico de gallo ingredients together in a small bowl.
5. Next, heat a skillet over medium heat with a tbsp of oil. Add in the peppers and onions and stir fry until tender but still slightly crispy, about 5-7 minutes, seasoning with salt and pepper as they cook.
6. Remove the vegetables from the pan, then turn it up to high heat and place all the strips of marinated meat in the pan. Try not to add any excess marinade juices.
7. Cook for just 1-3 minutes, tossing the meat to get it seared on both sides. You don’t want to over cook the meat, it can still be a bit pink inside.
8. Turn off the heat, then stir the cooked peppers and onions in with the meat.
9. To serve, start with a warm tortilla, add a spoonful of guacamole, some cheese, a servings of the meat and vegetables, then finish topped with some pice de gallo and sour cream. Enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more easy recipes to try with your wild game?

https://cmbarndominium.com/insanely-delicious-chili-steak-ramen/

https://cmbarndominium.com/creamy-flavourful-marry-me-pasta-with-venison-meatballs/

https://cmbarndominium.com/quick-healthy-venison-burger-bowls/