"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Big Game Fajitas Recipe

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This recipe for Big Game Fajitas, by , is from Our Fundraising Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Begaye, Camping, Wausau
Added: Thursday, November 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c orange juice, 1/4 c white vinegar, 1 T seasoned salt, 1/4 t ground pepper, 1/4 t cayenne pepper, 1 1/2 lbs elk or venison flank steak cut into thin strips across the grain, 1 medium green pepper julienned, 1 medium sweet red pepper julienned, 1 medium onion halved and sliced thin (you should have slivered onions), 2 T vegetable oil divided, 8 flour tortillas (8 inch), 2 c shredded cheese, sour cream, salsa.

Directions:
Directions:
in a large resealable plastic bag combine first five ingredients (orange juice, vinegar, ground and cayenne peppers) mix with fingers. add Flank steak and place in refrigerator for 2 hours. drain and discard marinade. In a large skillet saute julienned peppers and onion in 1 T oil until just crisp tender (the onion should be slightly transparent), remove from pan and set aside. heat remaining oil, stir-fry meat for 3 to 5 min or until no longer pink. return vegetables to pan to heat through. spoon over tortillas, top with sour cream and salsa and fold in sides.

 

 

 

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