Life on the X-Bar Ranch...

I am an ordinary woman, with an amazing family, serving an awesome God.

Monday, July 22, 2013

Fabulous Fajitas ~ Venison Recipe

I have eaten Venison since I can remember. I like it ok - but it's not my favorite meat. Still, I have friends ask me from time to time if I have any great recipes for Venison, so I decided to start posting a few of my favorites. And this is the winner - hands down.
It is easy, tasty, and tender.
And you can dress it up or down as much as you please.
So here you go...
Cast of characters:
Pour the oil in a slow-cooker, add spices and mashed garlic.
If anyone knows of a garlic press that actually squeezes the garlic out through those little holes - would do me a huge favor and tell me where to buy it? I hate every garlic press I have ever used. They just press the garlic flat - practically nothing comes out the little holes.
I normally use venison for this recipe, but since we have a freezer full of beef right now, I used beef.
Don't hate me.
Slice the venison into thin strips. Thinner is better.
Then throw the strips in with the spices, and mix well with your hands.
When it is mixed well, it should look like this:
Put the lid on, and cook on low for 6-7 hours. It can go longer, depending on your slow cooker.
When it is done, it will have some savory juices with it. Mmmm!
(note: you won't get as much juice with venison as there is in this photo, cause this is beef, which has a higher fat content.)
When the meat has one hour left to cook, slice a bell pepper and a onion and throw the slices on top of the meat. Normally I do this. I mean, it's fajitas, people! But  for some unknown, strange reason, I didn't. But you should. It's much better that way!
I usually just use a slotted spoon to put some meat on a tortilla, and drop a spoonful of sour cream on top and call it good.
But it is also good with tomatoes, cheese, salsa, you name it.
Fabulous Fajitas Venison Recipe
1 1/2 lbs venison steak, sliced thinly
2 T. olive oil
2 T. lemon juice
1 clove garlic, minced
1 1/2 teaspoon. ground cumin
1 teaspoon seasoned salt
1/2 teaspoon chili powder
1/4 teaspoon crushed red pepper
1 large green pepper, sliced
1 large onion, sliced
Mix all seasonings together in slow cooker, add meat and mix well.
Cover and cook for 6 hours on low or 3 hours on high.
Add onion and pepper for the last one hour.


  1. I have a crockpot fajita recipe I really like too. It makes the meat so tender. The garlic press from pampered chef works really well. I really like mine.

    1. You will have to share your recipe, Twila! One can never have too many crockpot recipes! :)

  2. I do my fajitas like this too! We have venison usually if the hubby gets to hunt, but he hasn't been able to the last two years. They go by a draw here, and he has drawn out the last two years. Anyway, we sure have plenty of beef though, and we usually don't get the best of the best, usually the big bosses old roping steers. Needless to say, its tough! This is the only way I can get fajita meat tender!

    1. Oh that's too bad that he didn't draw a tag. I like elk second best after beef. We have beef for the first time in 5 years, and this is the best beef I've had - hands down. Our current boss rocks! :)


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