Venison Fajitas

2 1/2 tablespoons of fajita seasoning (my personal seasoning)
1/4 cup olive oil
Juice of 1 lime
2 tablespoons water
1 1/2 pounds venison
2 Anaheim peppers cut in thin strips
1 medium onion, thinly sliced
8 corn tortillas


Mix fajita seasoning, oil, lime juice and water in small bowl. Tenderize meat. Place meat and vegetables in separate large reseal able plastic bags or glass dishes. Add 2 tablespoons of the marinade to vegetables. Add remaining marinade to meat; turn to coat well.

Refrigerate 15 minutes or longer for extra flavor. Remove meat and vegetables from marinade. Discard any remaining marinade.

broil or grill venison over medium heat 6 to 8 minutes per side or until desired doneness.

Place vegetables in heated skillet or grill pan. Saute vegetables over medium-high heat until tender.

Cut meat across the grain into thin slices. Spoon meat and vegetables into warm tortillas. Serve with assorted toppings, if desired.

note:
2 1/2 tablespoons is the equivalent of a packet of seasoning that is 1.25 ounces.
We substitute 1/4 cup of True-lime/water mixed for the lime when necessary.
My wife cuts the meat before marinading it and cooks the veggies and meat in the marinade rather than dumping it.

It sounds wonderful to me!!