When it comes to fresh venison, the meal I most look forward to is fajitas! For this meal, I used the backstrap from my 8-point taken during last archery season. I love taking all that fresh, organic, grass fed meat into my kitchen and turning out this Tex-Mex classic. It’s filling, full of protein, includes fresh veggies, (my favorite- avocado!), and goes great with chips and salsa, and a cold beer if you want one!

Making them is super simple as well.  We process our own deer and package it in portion sizes big enough for serving 2, which in this case is about 1lb of meat. (If you don’t have a FoodSaver for preserving your harvest, do yourself a favor and get one!)

Ingredients:

-1lb venison backstrap, fresh or frozen

-1 Bell Pepper (red, green, or any color)

-1/2 white onion

-1 Hass Avocado

-Flour Tortillas

-Cheese- your choice. This recipe used Jalapeno Munster

-Garlic Salt

-Worcestershire Sauce

-Southwestern Seasoning (or mix of cumin, coriander, oregano, paprika, chili powder, garlic powder, salt and pepper)

-Chips and Salsa, of course

-2-3 tablespoons of butter

Recipe:

-Take your meat and slice it in 1/2in thick medallions.  Add the Worcestershire Sauce, Southwestern Seasoning, Garlic Salt, to taste. If you can, marinate your meat in the spices overnight, but if you can’t it will still taste great.

-Add butter or olive oil to your pan and turn to medium heat. When hot, add your meat and sear on both sides to medium doneness.

-Add butter to a second pan (or use your current pan after removing the meat) and saute your sliced onion and bell pepper once you have sliced them in strips. Saute until tender and easy to bite through.

-Dice/shred your cheese, slice your avocado, and prep your fixins’! I arrange the ingredients along the bar and let everyone (and by that, I mean, all of this is just for my husband and I….mostly me!) Warm your tortillas, top with meat, veggies, avocado, cheese, and throw in some salsa if you’re feeling fancy. Then chow down!

-This should make enough for about 6 fajitas, and these are great as leftovers as well for lunch the next day. Crack open a Cerveza with salt and lime, and enjoy!

Jenny Burden is a successful competitive triathlete through the Spring and Summer, but Fall and Winter are all about hunting for her. She is an avid hunter and is also a member of Huntress View, a team dedicated to strengthening the ever-growing community of women hunters.