Venison Fajitas

Venison Fajitas
Venison Fajitas from

Venison Fajitas with tender cuts of venison marinated with homemade seasoning, cooked with onions, bell peppers, and garlic, placed onto a tortilla and browned in a cast iron pan until the cheese is melted and ooey-gooey.

It sounds pretty delicious to me! However, anything with venison in it sounds delicious to me. 

Venison Fajitas are extremely easy to make. It takes about 40 minutes and 30 of that is marinating the meat, so this is a very quick meal. I also have to brag that it’s a pretty healthy meal, too with lots of protein.

If you don’t have 40 minutes, you can prepare the veggies and meat the night before and make it the next day. I use to do that a lot when I was working long hours.

When I came home from work I really didn’t want to cook–I just wanted to put my feet up and relax, but by preparing the meat and veggies the night before I was able to have dinner on the table within about 10 minutes. The clean up wasn’t too bad either–Everyone used paper plates and all I had to clean was one electric pan and my cast iron pan. It can’t get much easier than that!

It’s a very simple, yet delicious recipe that you’ll want time and time again, especially the kids. How often is it that the kids want to eat something healthy? So, this is a keeper recipe.

Now, take a look at how simple this recipe is…

After cooking the venison and veggies together, put cheese on half of the tortilla and top with the venison and veggies.

Venison Fajitas in a cast iron pan
Venison Fajitas from

Add another helping of cheese, fold, and heat until ooey-gooey.

Venison Fajitas in a cast iron pan with cheese added
Venison Fajitas from

Venison Fajitas


  • 1 lb venison steak
  • 2 large yellow onions, sliced
  • 3 bell peppers, red, yellow and green
  • 3 Tbsp. Worcestershire sauce
  • 1/4 cup of lemon juice
  • 5 garlic cloves, minced
  • 1 Tbsp. sugar
  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 10 Ortega medium-sized, flour tortillas
  • 1.5 cup Kraft Colby-Monterey Jack cheese, shredded


  1. First, prepare the marinade by adding the Worcestershire sauce, lemon juice, garlic, sugar, ground cumin, chili powder, salt and black pepper in a Ziploc bag. Seal the bag and shake it up so the ingredients mix well.
  2. Slice the uncooked venison into thin long slices and add it to the marinade. Let it sit for at least 30 minutes.
  3. Slice the onions and peppers into long thin slices and preheat a large skillet to medium-high heat.
  4. Add the venison to the pan, without draining the marinade and then add the vegetables. Stir the mixture together well and cook until the veggies are somewhat tender. By then, the venison will be done as well.
  5. Now, place a tortilla in a cast iron pan heated to medium-low, and sprinkle half of the tortilla with about 2 Tbsp. of cheese.
  6. Use a slotted spoon, letting the excess juice flow out from the mixture (you don’t want a soggy fajita), and place 1/2 cup of the venison mixture onto the cheese. Then add 2 more Tbsp. of cheese.
  7. Fold the tortilla and heat for about a minute–just long enough to melt the cheese. Gently flip the tortilla and heat for another minute.
  8. You can also assemble these on a cookie sheet, place them in a 350 ° F oven, and bake for about 5 minutes or until lightly browned and the cheese is melted.

Some like to add a dollop of sour cream or salsa and I have even seen my kids add a little sriracha sauce. I like to serve Venison Fajitas with fries or chips and salsa. I personally enjoy them with some steamed veggies–carrots, broccoli, and cauliflower. 

D E L I C I O U S!

Venison Fajitas with sour cream
Venison Fajitas from

The good, the bad and the delicious…

  • Venison Fajitas are low in calories and cholesterol and are high in protein.
  • It also might be too high in sodium for some.

See tips below for making this a more diet-friendly recipe. 

Venison Fajitas Nutrition Facts

 Yields: 10 Fajitas Serving: 1 Fajita
 Calories 244Calories from fat 22
  % Daily Value*
Total Fat 6 g 9%
 Saturated Fat 2 g 8%
 Monounsaturated Fat 0 g
 Polyunsaturated Fat 0 g
 Trans Fat 0 g
Cholesterol 8 mg 3%
Sodium 730 mg 30%
Potassium 239 mg 7%
Total Carbohydrates 28 g 9%
 Dietary Fiber 2 g 8%
 Sugars 3 g
Protein 19 g 37%
Vitamin A 6% Vitamin C 4%
Calcium 14% Iron 11%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA, but were calculated by MyFitnessPal, Inc. by Under Armour, Inc. 

To make this recipe more diet-friendly…

  • To help lower the sodium omit the added salt in the marinade or use a salt alternative.
  • Whatever changes you make to your Venison Fajitas, you can recalculate the nutrition facts at

Bon Appétit

Venison Fajitas from
Venison Fajitas from

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5 thoughts on “Venison Fajitas”

  1. Pingback: Spicy Venison and Rice | Deer Recipes

  2. Andrew dickinson

    OMG… Me my wife and kids ate on about $2.30 thanks for the I killed and grew almost every thing in this recipe. The juice is all I didn’t have..I would suggest maybe 2 pounds of meat just because it was so good.

  3. Wow
    We also grow veggies and needed a recipe for our harvested deer. Best marinade I have ever tried.
    Thank you! Forgot the garlic and we added cilantro from the greenhouse. But unlike other reviews online, NO major CHANGES.

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