Venison fajitas

20 mins



Venison fajitas


  • 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


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



  1. 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).
  2. 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
  3. Fry the capsciums and onion slices for 10-15 minutes, until charred and caramelised. Heat tortillas on the grill.
  4. Scoop and roughly mash the avocados in a small bowl. Squeeze over the juice of 1 lime and season with salt.
  5. 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.