What You’ll Need

Ingredients

• 1 lb venison round steak, trimmed with all silver skin removed
• 1 yellow onion
• 1 red bell pepper
• 1 green bell pepper
• 1 poblano pepper
• Fajita-size flour tortillas
• 8 oz shredded colby jack cheese
• Cabela’s Open Season Salt, Pepper, Garlic Seasoning or your preferred option from seasonings and rubs
• Cabela’s Open Season Salt, Pepper, Garlic Rub
• Cooking oil

Marinade Ingredients

• ½ cup olive oil
• Juice of 1 lime
• 3 cloves garlic, minced
• ¼ cup chopped cilantro
• 1 tablespoon cumin
• 1 tablespoon chili powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes

Optional Toppings

• Sour cream
• Guacamole
• Crumbled cheese
• Fresh cilantro
• Sliced jalapeños
• Hot sauce
• Pico de gallo or salsa

Step-by-Step Instructions

Step 1: Prepare the Marinade

In a bowl, combine olive oil, lime juice, garlic, cilantro, cumin, chili powder, salt, black pepper, and red pepper flakes. Mix well until fully blended.

This marinade adds flavor while helping tenderize the venison. You can also try different flavor profiles using sauces and marinades .

Step 2: Tenderize the Venison

Place the venison steak between two sheets of plastic wrap. Use a meat mallet to pound the meat until it is about 1 inch thick.

Tenderizing helps break down muscle fibers so the venison cooks more evenly.

Step 3: Marinate the Steak

Place the venison in a prep station or dish. Pour the marinade over the meat so it is fully coated.

Cover and refrigerate for 4 to 8 hours to allow the flavors to absorb.

Step 4: Prepare the Vegetables

Remove the stems and seeds from the peppers. Slice the peppers and onion lengthwise into thin strips.

Set them aside until you are ready to cook.

Step 5: Season the Venison

Remove the venison from the marinade and pat it dry.

Brush both sides lightly with cooking oil, then season both sides with your choice of Cabela’s Seasoning.

Step 6: Grill the Steak

Preheat the grill to high heat and oil the grates. Having the right grill accessories makes it easier to control heat and keep food from sticking.

Place the venison steak on the grill and cook 2 to 3 minutes per side.

Remove the steak from the grill, place it on a cutting board, and loosely cover with foil. Let it rest for 10 minutes.

Resting allows the juices to redistribute throughout the meat.

Step 7: Cook the Peppers and Onions

Oil the griddle and add the sliced peppers and onions.

Season them with Cabela’s Open Season Salt, Pepper, Garlic Rub. Cook until the onions are translucent and the peppers become tender.

Move the vegetables to the side of the griddle over low heat.

Step 8: Warm the Tortillas

Place four tortillas at a time on the griddle.

Once the first side warms, flip them over and sprinkle shredded colby jack cheese on top. Let the cheese melt.

Step 9: Slice the Venison

Slice the venison against the grain at a 45 degree angle.

Cutting against the grain keeps the meat tender and easy to chew.

Step 10: Build the Fajitas

Remove the tortillas from the griddle.

Fill each tortilla with sliced venison, peppers, and onions. Place them in a taco rack and add any toppings you like.

Serve immediately.

Why Venison Works Well for Fajitas

Venison is naturally lean and absorbs marinades very well. This makes it ideal for quick cooking methods like grilling.

When sliced thin across the grain, venison stays tender and delivers rich flavor that pairs well with fajita spices, peppers, and onions.

Common Mistakes to Avoid

• Skipping the marinade – Venison benefits from added moisture and flavor, which the marinade provides.
• Overcooking the meat – Venison cooks quickly. High heat and short cook times help keep it tender.
• Slicing with the grain – Always cut across the grain to shorten the muscle fibers.
• Not resting the steak – Letting the meat rest prevents juices from running out when sliced.

Recommended Gear for This Recipe

Helpful tools make preparing wild game easier.

• A reliable grill and griddle combo
• A sturdy prep station for marinating and seasoning
• A serving tray for resting meat
• A taco rack to hold filled tortillas

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