Venison fajitas
20 mins
4
Easy
Ingredients
- 440g New Zealand farm raised venison steaks
- Oil, for frying
- 1 red capsicum, sliced
- 1 yellow capsicum, sliced
- 1 green capsicum, sliced
- 1 onion, sliced
- -
- Marinade:
- 1/4 cup olive oil
- 1 lime, juiced
- 1 orange, juiced
- 2 cloves garlic, peeled
- 1/2 cup Superb Herb coriander, roughly chopped
- 1 tsp ground cumin
- 1 tsp salt
- 1 red chilli, optional
- -
- To serve:
- 2 NZ avocados
- 1 lime, juice
- Flakey sea salt, to taste
- 8 corn tortillas
- 1/2 cup Superb Herb coriander, roughly chopped
- Sliced red chillies or jalapenos
Method
These grilled venison fajitas will surely become a favourite meal. They’re packed with fresh flavours, colourful veggies and naturally lean and tender venison.
Prep time: 10 mins (+30 mins marinade)
Cook time: 20 mins
Method:
- Add all marinade ingredients to a blender and blitz until well combined. Pour into a bowl with the venison medallions and leave to marinade for at least 30 minutes (or overnight).
- When ready to cook, preheat the barbecue to medium-high. Remove the venison medallions from marinade, drizzle the grill plate with oil, then fry for 4-6 minutes for medium rare. Rest for 5 minutes before slicing into chunky strips
- Fry the capsciums and onion slices for 10-15 minutes, until charred and caramelised. Heat tortillas on the grill.
- Scoop and roughly mash the avocados in a small bowl. Squeeze over the juice of 1 lime and season with salt.
- To serve, load warmed tortillas with barbecued vegetables, mashed avocado, fresh herbs, chillies (if using) and chunky venison strips. Squeeze over lime juice and enjoy.
