VENISON FAJITAS

Venison Fajitas image

Provided by Aunt Paula

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup orange juice
1/4 cup white vinegar
1 tablespoon seasoning salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 1/2 lbs venison steak or 1 1/2 lbs elk steaks, cut into thin strips
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 tablespoons vegetable oil, divided
8 flour tortillas (8 inches)
2 cups shredded Mexican blend cheese or 2 cups cheddar cheese
sour cream
salsa

Steps:

In a large resealable plastic bag, combine the first five ingredients. Add meat.
Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
In a large skillet, saute peppers and onion in 1 tablespoon oil until.
crisp-tender; remove and set aside.
Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
Return vegetables to pan; heat through.
Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.

Nutrition Facts : Calories 740.8, Fat 35.6, SaturatedFat 16.2, Cholesterol 214, Sodium 1218.3, Carbohydrate 43.3, Fiber 3.5, Sugar 10, Protein 59.3