Recipe for Venison Fajitas

Marinade

6 cloves garlic, minced

1/3 cup fresh lime juice

2 jalapenos, chopped

3 T Worcestershire sauce

1/2 c chopped onion

1/2 c white wine

1/2 T coarse ground black pepper

2 c. vegetable oil

Accompaniments

Guacamole

Pico de Gallo

Sour cream

cheddar cheese, grated

bell peppers and onions sliced into strips, sauted then drizzled with sizzling sauce

fresh lime wedges

flour or corn tortillas

Sizzling Sauce

1/2 c chicken or beef broth

3 T soy sauce

2 T butter, melted

1/4 c. white wine

2.5 lb venison

Trim the meat of all silvery membrane and connective tissue. Lightly pound to an even thickness. Place in a ziploc bag and marinate 3-4 hours in the fridge.

Remove meat from marinade; season with salt and pepper. Grill on both sides over a hot fire 2 minutes/side. Cover and set aside.

Heat the sizzling sauce in a small pan. Cut the meat into thin stips. Place an iron skillet over high heat. Add a few drops of oil and stir fry the meat a few seconds to reheat. Drizzle with the sizzling sauce and serve with warm flour tortillas and accompaniments.

Serves 6, 2 per person