Venison Fajitas


I tried this one evening and now my family asks for it all the time.

close up view of Venison Fajitas with metal tongs on a plate
Prep Time:
30 mins
Cook Time:
15 mins
Total Time:
45 mins
6 servings


Fajita Seasoning:

  • 2 teaspoons seasoned salt

  • ¼ teaspoon garlic salt

  • ½ teaspoon black pepper

  • ½ teaspoon cayenne pepper

  • 1 teaspoon dried oregano

  • 1 ½ 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


  1. 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.

  2. 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.

Nutrition Facts (per serving)

688 Calories
23g Fat
79g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 688
% Daily Value *
Total Fat 23g 30%
Saturated Fat 5g 27%
Cholesterol 96mg 32%
Sodium 1357mg 59%
Total Carbohydrate 79g 29%
Dietary Fiber 6g 20%
Total Sugars 5g
Protein 39g
Vitamin C 64mg 318%
Calcium 211mg 16%
Iron 9mg 51%
Potassium 711mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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