Alright, let’s talk about them… uh… venison… whatchamacallits… fajitas! Yeah, that’s it. My old man, he used to hunt deer, bless his soul. Always brought home a bunch, and we had to figure out what to do with all that meat. So, fajitas, that’s one thing we did.
First thing, you gotta get yourself some deer meat. Them fancy folks, they call it “venison.” Whatever. Steak meat is best, you know, the kind that’s kinda thin. The recipe I got, it said flank steak or skirt steak is good. I guess that means the side or the… skirt? Never seen a deer wear a skirt, but alright. Anyhow, if it’s deer meat and it’s thin, it’ll probably work.
Now, you gotta make it taste good. Deer meat, it can be kinda tough and gamey. So, we gotta tenderize it and spice it up. The book says them meat fellers use stuff called enzymes to make the meat tender. I ain’t got no enzymes, so I just beat the meat a little with a hammer. Not too much, just enough to make it softer. Then, I put it in a bowl with some oil. Olive oil, the book says. Sounds fancy, but it works.
Next, the spices. This is where it gets good. I use a bunch of stuff. Chili powder, gotta have that. Makes it a little spicy, you know? Then some cumin, that’s got a warm smell. Garlic powder, ’cause garlic makes everything better. And a little bit of that… oregano stuff. You know, the green stuff in the little jar? Yeah, that. Mix it all up with the meat and the oil, and let it sit for a while. How long? Oh, I don’t know. Half an hour? An hour? Until you remember you gotta cook it, I guess.
- Get the deer meat (venison steak, flank or skirt)
- Tenderize it (beat it a little)
- Mix it with oil and spices (olive oil, chili powder, cumin, garlic powder, oregano)
- Let it sit (for a bit)
While the meat is sittin’, you gotta get your veggies ready. Bell peppers, that’s what the book says. Get the colorful ones, red and yellow and orange. They look pretty, and they taste good too. Cut ’em up into strips, not too thick, not too thin. Onions too. Cut them up the same way as the peppers. You can add other stuff too, if you want. Mushrooms? Sure. Zucchini? Why not? It’s your fajitas, you put whatever you want in ’em.
Now, the cooking part. Get a big pan, a real big one. Heat it up hot, real hot. Then throw in the meat. Cook it fast, you don’t want it to get tough. Stir it around, make sure it cooks on all sides. When it’s almost done, throw in the peppers and onions. Cook them until they’re soft, but not too soft. You still want them to have a little crunch.
And that’s it! Your venison fajitas are done. Get yourself some tortillas, warm them up, and fill ’em up with the meat and veggies. You can add other stuff too, like sour cream or salsa or… whatever you like. It’s a good way to eat deer meat, that’s for sure. My old man, he woulda loved these. He always said, “Waste not, want not.” And with deer meat, you gotta find ways to use it all up. These fajitas, they help with that.
So, there you have it. Not too hard, right? Just deer meat, spices, veggies, and tortillas. And a hot pan, don’t forget that. Now go on and make yourself some venison fajitas. You won’t be sorry. And if you don’t have deer meat, well… I guess you could use beef. But it won’t be the same, not really. Deer meat, it’s got a flavor all its own.
Tags: [Venison, Fajitas, Mexican Food, Deer Meat, Main Course, Easy Recipe, Dinner, Quick Meal, Skirt Steak, Flank Steak]