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venison fajitas

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.

    venison fajitas

  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.