INGREDIENTS:
Fajita
Seasoning:
2
teaspoons seasoned salt
1/4
teaspoon garlic salt
1/2
teaspoon black pepper
1/2
teaspoon cayenne pepper
1
teaspoon dried oregano
1 1/2
pounds venison, cut into 2 inch strips
4
tablespoons vegetable oil
1 medium
red bell pepper, cut into 2 inch strips
1 medium
yellow bell pepper, cut into 2 inch strips
1
medium onion, cut into 1/2-inch wedges
12
fajita size flour tortillas, warmed
DIRECTIONS:
Combine
seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make
the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced
venison. Mix well, cover, and refrigerate for 30 minutes. Heat 2 tablespoons of
oil in a heavy frying pan. Cook bell peppers and onion until starting to
soften, then remove. Pour in remaining oil, then cook venison until browned.
Return pepper mixture to the pan, season with remaining fajita seasoning, and
reheat. Served with the warmed tortillas. Enjoy!
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