The Best Deer Fajitas
These quick and easy Deer Fajitas are great for those busy weeknights when you are looking for a Mexican-themed meal the whole family will love!Seasoned deer steak pan-seared with onions and bell peppers and served up with your other favorite fajita toppings like this creamy salsa verde sauce and warm tortillas. Sometimes having the same old Taco Tuesday night can get old. That's why I love mixing things up with these delicious and colorful deer fajitas. My wife and daughter love this recipe because it's a one-pan meal. And when dad does all the work to cook supper, it's usually their job to wash the dishes afterwards. DEER FAJITA SUBSTITUTIONSI used deer steak for these Deer Fajitas, but you could substitute elk, antelope, or moose to make your own version of venison fajitas. I cut all of my own steaks so they are all about 1 1/2-inches thick so they don't cook too quickly and dry out. If you have steaks that are thinner, adjust the cooking time. You may even be able to just cook the steak in the skillet for a few minutes on each side to reach that perfect medium rare of 130 degrees F.HOW TO MAKE DEER FAJITAS1. Gather all of your ingredients then preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes until it's smoking hot. Turn on a stovetop burner to medium-high heat.2. Place the deer steak on a cutting board and tenderize using a Jaccard meat tenderizer.3. Pat the meat dry with paper towels and season both sides of the steak generously with salt and pepper.4. Using an oven mitt, carefully remove the hot cast iron skillet from the oven and place it on the hot stovetop burner. Add the canola oil to the skillet, carefully swirl it around to coat the pan, and then add the deer steak.5. Let steak sizzle for about 2 minutes, then use tongs to flip it over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan. When the deer steak has developed a dark brown crust on both sides, add 1 tablespoon of butter to the skillet and immediately transfer the skillet to the oven.6. After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature. For medium-rare meat, 125 to 130 degrees is ideal. Keep checking the deer steak every 90 seconds until you reach the proper temperature.7. While the steak is in the oven, start to make the sauce. Melt together the cream cheese and salsa verde in a small saucepan over low heat, whisking constantly until the cream cheese has melted and the mixture is nice and creamy. Remove from the heat until ready to use.8. Once you've reached a perfect medium-rare temperature, remove the steak and transfer it to a cutting board and tent lightly with foil. Let rest 5 to 10 minutes. The steak will continue cooking after being removed from heat.9. Turn down the oven temperature to 250 degrees F and place the flour tortillas in the oven for 5 minutes. Remove the tortillas and place them in a tortilla warmer or wrap them in aluminum foil until ready to use.10. While the deer steak rests, use the same skillet to sauté the onions with another 1 tablespoon of butter until the onions are softened, about 4 minutes. Add the bell peppers and cook until slightly tender, about another 4 minutes. Remove the skillet from the heat.11. Now thinly slice the deer steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat. Now add the steak to the onions and peppers along with the cumin, oregano, smoked paprika, and chili powder and toss to combine.12. Stuff the deer steak, onions, and peppers into the warmed tortillas, and top with the creamy salsa verde sauce, cilantro, and queso fresco. Add a couple slices of jalapeno for those who like it extra spicy!MORE VENISON STEAK RECIPES– Deer Steak Frites– Venison Carpaccio and Baby Arugula– Venison Steak Souvlaki– Deer Steak Crostini– Deer Steak Tagliata– Coffee Crusted Steak– Venison Chicken Fried Steak– Cast Iron Venison Steak– Venison Steak and Kidney Pie– Venison Pinchos MorunosCONNECT WITH ME AND JOIN OUR WILD GAME COOKING COMMUNITYDid you make these Deer Fajitas? I’d love for you to join our community and connect with me so we can all see pics of this dish and all of your wild game and fish creations. Be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #wildgameandfish and tagging me @wildgameandfishDid you enjoy this Deer Fajitas Recipe? Be sure to leave a 5-star rating RIGHT HERE!
Ingredients
Deer Fajitas
- 12 ounces deer steak, about 1 1/2-inches thick
- kosher salt
- black pepper
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 1 large red onion, thinly sliced
- 2 bell peppers, thinly sliced
- 1 tablespoon minced garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 12 flour tortillas
- 1 cup queso fresco
- 1 cup fresh cilantro, stems removed
- 2 fresh limes, cut into wedges
- 1 jalapeno, sliced
Creamy Salsa Verde Sauce
- 4 ounces cream cheese, softened
- 1/2 cup salsa verde
Instructions
- Gather all of your ingredients then preheat the oven to 450 degrees F and place a large cast iron skillet in the oven for about 5 minutes until it's smoking hot. Turn on a stovetop burner to medium-high heat.
- Place the steak on a cutting board and tenderize using a Jaccard meat tenderizer.
- Pat the meat dry with paper towels and season both sides of the steak generously with salt and pepper.
- Using an oven mitt, carefully remove the hot cast iron skillet from the oven and place it on the hot stovetop burner. Add the canola oil to the skillet, carefully swirl it around to coat the pan, and then add the deer steak.
- Let steak sizzle for about 2 minutes, then use tongs to flip it over and cook about 2 more minutes. Press down gently to ensure even contact between steak and pan. When the steak has developed a dark brown crust on both sides, add 1 tablespoon of butter to the skillet and immediately transfer the skillet to the oven.
- After 3 minutes, use an instant-read thermometer to insert into side of steak to check the internal temperature. For medium-rare meat, 125 to 130 degrees is ideal. Keep checking the steak every 90 seconds until you reach the proper temperature.
- While the steak is in the oven, start to make the sauce. Melt together the cream cheese and salsa verde in a small saucepan over low heat, whisking constantly until the cream cheese has melted and the mixture is nice and creamy. Remove from the heat until ready to use.
- Once you've reached a perfect medium-rare temperature, remove the steak and transfer it to a cutting board and tent lightly with foil. Let rest 5 to 10 minutes. The steak will continue cooking after being removed from heat.
- Turn down the oven temperature to 250 degrees F and place the flour tortillas in the oven for 5 minutes. Remove the tortillas and place them in a tortilla warmer or wrap them in aluminum foil until ready to use.
- While the deer steak rests, use the same skillet to sauté the onions with another 1 tablespoon of butter until the onions are softened, about 4 minutes. Add the bell peppers and cook another 2 minutes. Now add the minced garlic and sauté another 2 minutes. Remove the skillet from the heat.
- Now thinly slice the deer steak with a sharp knife, cutting away from your body and with the top edge of the knife leaning toward your body. Make sure to slice across the grain of the meat. Now add the steak to the onions and peppers along with the cumin, oregano, smoked paprika, and chili powder and toss to combine.
- Stuff the deer steak, onions, and peppers into the warmed tortillas, and top with the creamy salsa verde sauce, cilantro, and queso fresco. Add a couple slices of jalapeno for those who like it extra spicy!
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