Fajitas with Venison

    1 hour 15 minutes

    An excellent alternative to the classic chicken or beef fajitas. Onions, capsicum and venison are sauteed in a homemade fajita seasoning, then served in warmed flour tortillas.

    1 person made this

    Serves: 6 

    • Fajita Seasoning
    • 2 teaspoons seasoned salt
    • 1/4 teaspoon garlic salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon dried oregano
    • Fajita
    • 675g venison, cut into 5cm strips
    • 4 tablespoons vegetable oil
    • 1 medium red capsicum, cut into 5cm strips
    • 1 medium yellow capsicum, cut into 5cm strips
    • 1 medium onion, cut into 1.25cm wedges
    • 12 flour tortillas, warmed

    Preparation:30min  ›  Cook:15min  ›  Extra time:30min  ›  Ready in:1hour15min 

    1. Fajita Seasoning: Combine seasoned salt, garlic salt, black pepper, cayenne pepper and oregano to make the fajita seasoning.
    2. Fajita: Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover and refrigerate for 30 minutes.
    3. Heat 2 tablespoons of oil in a heavy frying pan. Cook the capsicum and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return the capsicum mixture to the pan, season with remaining fajita seasoning and reheat. Serve with the warmed tortillas.

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    Reviews in English (79)


    UPDATE** I made these tonight and without the mistake! This is an awesome recipe I will keep on using. The venison was so tender and the heat was perfect. I did add mushrooms to the pepper and onion mixture. I will make these again, but I will be more careful when measuring! I made a mistake and used too much cayenne. My sons were able to eat it, but the oldest mouth was burning! Grumpy "grumped" because he hates that "mexican food" but he ate it anyway. These get 5 stars because I loved them and my youngest son loved them - even with too much heat! My oldest son would have liked them more if I hadn't messed up the cayenne....  -  02 Jan 2008  (Review from Allrecipes USA and Canada)


    Venison was so tender, but I should have followed the advice of other to cut back on the cayenne pepper. It was HOT! Even for hubs. I will try this again but with some changes. Thanks  -  24 Jun 2010  (Review from Allrecipes USA and Canada)


    amazing, i need to go hunting so i can make some more of this! haha  -  10 Jun 2012  (Review from Allrecipes USA and Canada)