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Venison Fajitas

DaveDave Posts: 163
edited 9:11PM in EggHead Forum
Take a rump or quad roast of venison[p]slice into long slabs about 1/2 inch thick with the grain[p]marinade in [p]Lime juice
olive oil
finely chopped garlic
Jalepenos
onions
sprinkle of store bought fajita seasoning
black pepper[p]bout an hour and your couldn't pick them up with a fork they'd rip...[p]onto hot egg with much mesquite...seared, slice at angle against the grain.[p]
made up some pico with above ingredients to go onto completed heatas[p]melt in your mouth!

Comments

  • TractorTractor Posts: 287
    Dave,
    I will try this. I have several roasts in the freeze and this sounds like a great use for one of them![p]THANKS

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