Instant Pot Venison Fajitas

Mule deer turned Mexican in my recent quest for a quick but flavorful version of venison fajitas.

Mexican food is always a huge hit in our house and I happened to be craving fajitas. We were out of chicken, so venison fajitas it was—and the Instant Pot won out as the chosen cooking vessel, so that we could eat them as soon as possible.

What to serve with venison fajitas?

Chips, salsa, and guacamole are of course great companions for fajitas; but rice (for either inside or outside of the tortilla), fresh cilantro, and jícama salad are great additions, as well. I also like making homemade tortillas to wrap it all up. So good.

If I don’t have an Instant Pot, can I make these on the stove top?

Absolutely! Prepare marinade, meat, and veggies as directed, then heat olive oil over med-high heat in large cast iron pan. Brown the meat for 2-4 minutes, depending on how thinly it’s sliced (don’t overcook!). Remove from pan and sauté veggies until cooked to your liking. Toss in meat to combine with veggies. Serve warm with desired garnish(es) over fresh tortillas.

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Venison Fajitas

Quick and easy recipe for Instant Pot venison fajitas

Course Main Course

Cuisine Wild game

Keyword Fajitas, Instant Pot venison

Prep Time 25 minutes

Cook Time 10 minutes

Servings 4

Ingredients

• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tbsp jalapeño juice (from jarred jalapeños, such as Hatch) may sub 1 tbsp white vinegar
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp granulated garlic
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp granulated onion
• 1/4 tsp cayenne powder (more to taste if you like spicy)
• dash of dried oregano
• 1 lb. elk or venison steak
• 2/3 cup chicken broth
• 1 cup fresh or frozen corn kernels
• 3 red peppers (or use mix of red, yellow, orange or green)
• 1 onion
• fresh chopped cilantro (optional, for garnish)
• tortillas

Instructions

Preparation

1. For marinade: Combine olive oil, jalapeño juice, lime juice, and all spices in medium bowl. Set aside.

2. Rinse meat with cool water and slice thinly, cutting against the grain. (Tip: slice when still slightly frozen.)

3. Place sliced meat in bowl with marinade and rub thoroughly onto venison. Cover and place in refrigerator for 1-4 hours for best results. If cooking immediately, set aside while prepping vegetables.

   

4. Slice peppers and onion into thin strips. Chop cilantro, if using.

Instant Pot Instructions (see above if you prefer to make stovetop version)

1. Place marinated meat, onions, peppers, and chicken broth in Instant Pot.

   

2. Turn on setting to "High" and set time to 8 minutes. Secure lid and press "Start". [It will take about 7 minutes for Instant Pot to warm up before cook time begins.]

3. When timer goes off, allow steam to release naturally for 2 minutes, then push the pressure valve release.

4. When valve floats down, remove lid and ladle venison and veggies onto tortillas with a slotted spoon. Garnish with cilantro, if using, and extra cooking juices from the pot, if desired. Serve immediately.

Buen provecho!

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