Venison Fajitas

I love food. I love all food, but have a particular affinity for ethnic food (even if it’s not my ethnicity). I love to learn about cultures other than my own and I believe food is a large part of any culture. Forget those messy hard shell tacos and canned salsas, I have found true Mexican food is usually basic seasoned meat with a few veggies for an accent, on tortilla. Enter venison fajitas.

Prep time: 30 minutes


  • Venison backstraps
  • A splash of olive oil
  • Salt and pepper
  • Green pepper
  • Onion
  • 4-8 sliced mushrooms of your choice
  • Tortillas
  • Optional: sour cream and grated cheese for toppings

First, put your backstraps on a plate and sprinkle with olive oil, a little salt, and a little pepper. Preheat your grill to the highest temperature it will reach. Cut your onions and pepper into strips, your mushrooms into slices. The mushrooms are even optional, but I love venison with mushrooms. While the grill is preheating, start cooking your veggies in a pan with a little olive oil.
When your grill is as hot as it will get, throw your backstraps on and listen to ’em sing and sizzle. After about 4 minutes flip them over. After another 4-5 minutes, remove from grill and let sit loosely covered with foil. You want the outside of your backstrap to be charred, but the inside at least a little pink, even red. Hopefully your veggies will be cooked to your desired softness at this point. Slice the blackstrap thinly against the grain, serve on a warm tortillas with the sautéed onions, mushrooms, and peppers. 

To fold the tortilla, first fold in the bottom, then the sides (this will prevent the bottom of your tortilla falling out like a Hillary Clinton campaign).


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