Fajitas are such a great way to use up scraps from your game meat and a fun change-up for Taco Tuesday.
Serves: 4 Cooking Time: 30 minutes
- 1 lb. Game scraps (Elk, Deer, Moose, Javelina, Buffalo, Aoudad, Bighorn, Antelope, etc.)
- 2 Bell peppers, color of your choice
- 1 Medium yellow onion
- 1/4 c. Homemade Taco seasoning (Recipe here)
- 1/2 c. Salsa (ex. Pace; or any salsa that is more like a paste or sauce)
- Olive oil
- Corn Tortilla
- Pico de Gallo
- Cilantro Dip (Recipe here)
- Cut ends off onion, cut onion in half, remove skin, cut into 1/4″ wide strips
- Remove tops off bell peppers, remove seeds, cut in half, cut into 1/4″ strips
- Cut meat into small, bite sized pieces. Coat in taco seasoning.
- Lightly coat bottom of cast iron in olive oil, turn heat on medium high
- Use an onion to test the oil, once the onion sizzles, add all the vegetables into the cast iron. Stir occasionally, small amounts of blackening is good. Remove when vegetables begin to soften.
- Coat cast iron in oil once more, add meat, stir frequently until brown on all sides and remove. You do not want to overcook game so this process happens quickly.
- Add salsa to fajita meat, cook to warm.
- Either toast over a flame or fry your tortillas in oil
- Serve with Guacamole, Pico de gallo, and cilantro dip on corn tortillas.