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
Tender venison strips cooked low and slow in the crockpot with peppers and onions. Wrap in warm tortillas and top with sour cream for a delicious wild game meal! With no gamey flavor.
- 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
- 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.
Serving: 4oz | Calories: 227kcal | Carbohydrates: 3g | Protein: 35g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 90mg | Sodium: 459mg | Potassium: 522mg | Fiber: 1g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 5mg