Venison Tenderloin Fajitas

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This dish is simple and easy and will please any crowd. In this dish, I used the inside tenderloin, which is the most tender cut of meat on a deer. It is a hard dish for me to make because it is a tough pill for me to swallow to take a tenderloin and cook it past rare. This is a dish that I make an exception to that rule although I do my best to not overcook the meat. When eating a fajita, you want uniform texture and a clean bite through with minimal chew and the venison tenderloin checks off all of those boxes and many more. Subscribe to my newsletter for more. Thanks!

 

Ingredients:

  • Venison Tenderloin(both inside tenderloins)
  • 2-3 Medium-sized Bell Peppers
  • 1 Vidalia or Sweet Onion
  • 1/2 Cup of Cilantro
  • 1 lemon(squeezed)
  • Worcestershire Sauce
  • 2 tbsp. of chili powder
  • 1 1/2 tbsp. of ground cumin
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 1/2 tsp. of smoked paprika
  • 1 tsp. of crushed red pepper
  • 1 1/2 tsp. of fresh ground black pepper
  • 1 tsp. of kosher salt
  • Olive oil
  • Corn tortillas(my preference)

Directions:

Start by cutting your tenderloin into uniform strips. Put them in a zip-lock bag with the Worcestershire sauce. Let them marinate for about an hour. Cut peppers in onions in uniform strips slightly smaller than the venison strips. Remove the meat from the marinade. In a cast-iron skillet, add olive oil to the skillet and heat the oil on med-high heat. Combine all the spices in a bowl and mix evenly. Add the tenderloin to the skillet. Let the meat sizzle alone for about 1 minute. Turn the heat down to medium. Add peppers and onions. Then evenly disperse the spices and seasonings on top of the pepper/onion mixture. Stir everything together in the skillet and try to get as much of the meat as possible on top of the peppers and onions to slow the cooking process. Once the onions are translucent and peppers have cooked down remove from heat. Chop up your cilantro and garnish the dish with cilantro and lemon juice. Throw some corn tortillas over an open flame(I just throw some on my gas grill on the back porch to put a slight char on them). Serve and enjoy!

Last modified: March 6, 2020

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