Fajita fans will go wild for this venison version
Fajitas are a staple for just about any grill master, and they usually resonate well among the masses. Not many Texans would turn up their noses at some delicious fajita meat, topped with all the fixings and wrapped in a warm tortilla.
The marinade used in this dish is the key, and it gives the wild game an excellent flavor. I actually like to use a heart from a white-tailed deer for my fajita meat, but if you’re feeling less adventurous, venison steak will do just fine.
Slice the cut of meat of your choice into thin cutlets and let the marinade work its magic for a few hours. Fire up the grill, sear the meat to your liking, and get ready to chow down on some fajitas that any wild game enthusiast will love.
Pair with an ice-cold cerveza and some rice or chips and salsa, and you’ve got an out-of-this-world dinner in the works. Your guests surely will be going back for seconds.
Venison Fajitas with Garlic Herb Marinade
1 cleaned deer heart or 1 pound of venison steaks
2 cloves of garlic
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
2 tablespoons lemon juice (1-11⁄2 lemons)
2 sprigs rosemary
2 sprigs parsley
1 teaspoon garlic, minced
1⁄4 cup olive oil
Pico de gallo
Mash the garlic cloves into a pulp using a mortar and pestle, the back of a wooden spoon, the side of a large knife or a meat mallet. Place the mashed garlic cloves in a medium-size mixing bowl.
Add the salt, pepper, rosemary, parsley and lemon juice to the bowl, then whisk in the olive oil until you have a thoroughly mixed marinade similar to the consistency of an oil-based salad dressing.
Slice the meat into thin cutlets and place in a resealable bag or container.
Pour the marinade over the sliced meat and make sure it’s all evenly coated. Allow the meat to marinate in the refrigerator for 3-4 hours. (Don’t overdo this because the acid from the marinade’s ingredients could break down the texture of the meat over a long period of time.)
Grill the marinated meat on medium to high heat until it’s cooked to your liking.
Place the meat on a tortilla and top with pico de gallo, salsa and cheese. Serve and enjoy.