One of my favorite easy meals are these venison fajitas. I put them in the slow-cooker in the morning, and by noon (or supper, on low) the meat is ready to be wrapped up in tortillas. Plus, it’s one of the meals that the whole family enjoys, so no forcing kids to eat, haha!
Here are the spices and such, that you will need. Note, I used bottled lemon juice, which works just fine. But you can use fresh lemon or lime juice too. Any kind of oil will work, remember the first rule of cooking from scratch: use what you have! 🙂
Pour the oil in a slow-cooker, add spices and mashed garlic.
If anyone knows of a garlic press that actually squeezes the garlic out through those little holes – would do me a huge favor and tell me where to buy it? I hate every garlic press I have ever used. They just press the garlic flat – practically nothing comes out the little holes.
Update! I found the perfect garlic press!! Go to Amazon if you want a garlic press that actually presses it through the holes. 😉 I have been using this press for several years now, and I absolutely love it.
Slice the meat into thin strips. I use elk or venison steak, usually. You can also use beef! Beef will not take quite as long to cook.
Slice the venison into thin strips. Thinner is better.
Then throw the strips in with the spices, and mix well with your hands.
When it is mixed well, it should look like this:
Put the lid on, and cook on low for 6-7 hours, or on High for 3-4 hrs. It can go longer, depending on your slow cooker.
When you have an hour of cooking time left, slice an onion and a bell pepper, and throw the strips on top.
HANDY TIP: I discovered that you can buy frozen onion & pepper mix in the frozen section of the grocery store. It is very handy to keep a bag in the freezer and put a few handfuls on top of the meat at the start of cooking.
Use a slotted spoon to scoop out the meat and place in a flour tortilla. Top with cilantro, avocado, or whatever you like. My kids think fajitas need cheese on them, while I prefer jalapenos and avocado!
I make my favorite easy tortillas to go with these venison fajitas – you can find the recipe here: Best Homemade Tortillas.
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Fabulous Fajitas ~ Venison Recipe
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Servings: 4 -6
Ingredients
- 1 1/2 lbs venison steak sliced thinly
- 2 T. olive oil
- 2 T. lemon juice
- 1 clove garlic minced
- 1 1/2 teaspoon. ground cumin
- 1 teaspoon seasoned salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon crushed red pepper
- 1 large green pepper sliced
- 1 large onion sliced
Instructions
- Mix all seasonings together in the crockpot.
- Add meat and mix well.
- Cover and cook for 6 hours on low or 3 hours on high.
- Add onion and pepper during the last one hour.
- Serve with sour cream and salsa if desired.
I have a crockpot fajita recipe I really like too. It makes the meat so tender. The garlic press from pampered chef works really well. I really like mine.
You will have to share your recipe, Twila! One can never have too many crockpot recipes! 🙂
I do my fajitas like this too! We have venison usually if the hubby gets to hunt, but he hasn’t been able to the last two years. They go by a draw here, and he has drawn out the last two years. Anyway, we sure have plenty of beef though, and we usually don’t get the best of the best, usually the big bosses old roping steers. Needless to say, its tough! This is the only way I can get fajita meat tender!
Oh that’s too bad that he didn’t draw a tag. I like elk second best after beef. We have beef for the first time in 5 years, and this is the best beef I’ve had – hands down. Our current boss rocks! 🙂
If you haven’t found a garlic press you love then try a garlic machine. I bought one for my sister and I both years ago because I didn’t like any garlic press I had tried. Mine is a chefn brand.
Link-http://www.chefn.com/garlicmachinetm-garlic-press-meringue.html