Name: Venison Fajitas
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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

Ingredients

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

Fajitas

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

Instructions

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.