TEQUILA MARINATED VENISON FAJITAS

Tequila Marinated Venison Fajitas image

Provided by Russ Myers @Beegee1947

Number Of Ingredients 24

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2 pound(s) venison
MARINADE
1/4 cup(s) tequila
1/4 cup(s) triple sec
3 clove(s) garlic , smashed
- juice from two limes
1 - small handful fresh cilantro leaves
1/2 teaspoon(s) fresh mint leaves
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) crushed red pepper
1/4 teaspoon(s) crushed red pepper
TO SERVE
1 medium red pepper
1 medium yellow pepper
1 medium green pepper
1 medium orange pepper
1 medium red onion
1/4 cup(s) avocado oil
4 / 12 - corn tortillas (depends on if you double wrap)
8 ounce(s) crumbled goat cheese
2 medium avocados
1 cup(s) mango salsa
2 medium limes

Steps:

Slice venison into uniform size strips.
Combine the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.
Use a mandoline or a knife to slice the onion and peppers. Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.
Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.
To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.