Cooking with K Venison Fajitas {You will never know you are eating

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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.

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Sprinkle the venison on each side with the brown sugar. Mix the sliced bell peppers, jalapeños, and onions in a separate bowl. Ladle in a small scoop of the reserved marinade and toss to coat. Set a large cast iron skillet or griddle on the grill and heat to medium-high. Once hot, add the peppers and onions and close the lid.

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Directions. Heat the oil in a large skillet over medium heat. Add the venison strips to oil and cook for 2 minutes on each side. Sprinkle the meat with ¼ teaspoon of salt, ⅛ teaspoon of pepper.

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Add the venison. Cook 3 or four minutes and turn cooking 3 or 4 more minutes. Remove the venison to a platter. Add 2 or 3 tablespoons oil and heat until hot again. Add the onions, bell pepper, cherry tomatoes, garlic and jalapenos. Cook until vegetables are tender. Add meat back into the vegetables. Slightly stir.

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Saute peppers and onions on medium-high heat for 2-3 minutes for crisp-tender, longer if you want them softer. Combine ingredients. Add the venison meat back to the pan and stir it all together to combine. Assemble. Warm flour tortillas in a skillet. Serve fajita filling on top of warm tortillas.

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Cooking with K Venison Fajitas {You will never know you are eating

Beef will not take quite as long to cook. Then throw the strips in with the spices, and mix well with your hands. 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.

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Place marinated meat, onions, peppers, and chicken broth in Instant Pot. Turn on setting to "High" and set time to 8 minutes. Secure lid and press "Start". [It will take about 7 minutes for Instant Pot to warm up before cook time begins.] When timer goes off, allow steam to release naturally for 2 minutes, then push the pressure valve release.

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In a large resealable plastic bag, combine the first five ingredients. Add meat. Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade. In a large skillet, saute peppers and onion in 1 tablespoon oil until crisp-tender; remove and set aside. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.

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Instructions. Begin by combining your fajita marinade ingredients in a zip-lock bag and marinating your steak strips in the marinade for 6-24 hours. Next, take your pan and set it to high heat and add about 1-2 tablespoons of olive oil to the pan. Add your vegetables to the pan and let them cook on high for 3-4 minutes so that they begin to.

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Mix oil, lemon juice, garlic, seasoned salt, chili powder and crushed red pepper in crockpot. Add Venison and Mix well. Cover and Cook for 3-4 hours on high or 6+ hours on low. Add Sliced Onions and Peppers the last hour of cooking*. Serve on soft tortilla shells with sour cream and salsa.

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Mix all the dry ingredients for the marinade together, then rub them into the flank steak Put this in a bag or plastic container in the fridge for up to a day, and no less than 2 hours. If you are only going to let it marinate 2 hours, add the lime juice right away. If not, add the lime juice with 2 hours to go.

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Massage spice mixture into the venison. Cover the venison and allow to marinate for 12 hours, or overnight. Preheat oven to 425° F. On a large baking sheet, add peppers, onion and corn and drizzle remaining 2 tablespoons of olive oil, along with the remaining spice mixture over the vegetables and toss to combine.

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Directions. Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes. Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove.

Sizzling Marinated Easy Beef Fajitas • Salted Mint

Instructions. In a large bowl or resealable bag, combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano. Combine the venison steak strips and marinade ingredients and set aside while preparing the peppers and onions. Heat 2 tablespoons of oil in a large skillet over high heat.

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Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly. Let cool. Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!