Venison Fajitas

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Yield 4 servings


Citrus Marinade

  • 1/3 cup lime juice
  • 1/3 cup orange juice
  • 2 tbsp soy sauce
  • 1 tsp cumin
  • 1/2 tsp cayenne powder
  • 1 tsp garlic powder
  • 1/2 cup olive oil


  • 1.5 lb venison backstrap butterflied and pounded thin
  • 2 bell peppers sliced
  • 1 yellow onion sliced
  • corn/flour tortillas


  • Marinade the meat up to 12 hours before cooking. Combine all the marinade ingredients in a mason jar, shake well to emulsify, then mix with meat in a glass container or ziploc bag.
  • Cook the onions and bell pepper in separate skillets with olive oil and a bit of salt.
  • When ready to grill, remove the meat and dry with paper towel. Season with salt and pepper. Grill at a high heat for about 2-3 minutes per side until the meat is medium-rare.
  • Let the meat rest for 5 minutes, then slice against the grain into thin strips and serve with tortillas, bell pepper and onion.

Published on February 16, 2020