I love making venison fajitas! In fact, venison is my go-to wild-game choice in many recipes that traditionally use beef. For fajitas, venison’s amazing flavor and texture work perfectly. This is my go-to fast food from my kitchen to yours.
Next week’s episode of The Sporting Chef has the theme “Mediterranean Meets the South.” These southwestern-southern style venison fajitas have star billing along with an incredible Greek Snapper recipe.
Although I use venison in this recipe, you can substitute beef or even chicken if you like. Venison has an amazing flavor that you just can’t replicate, but I love the other meats as well. If you choose beef, I’d use flank steak or skirt steak to gt the best flavor and texture.
You can also adapt the fajita veggies to your taste or to what you have on hand. Fajitas are always a winner with just about any selection of vegetables, in my opinion.
Case in point: I added a southern favorite, sweet potatoes, to my vegetable mixture in the video below from a few years ago. I love to walk out in the garden and just pick things ready to harvest and come up with recipes.
Watch Me Make Southern Style Venison Fajitas
How to Make Venison Fajitas with Corn and Poblanos
When I prepare fajitas, I rarely measure ingredients. It’s usually equal parts onions and each vegetable that I add to the mixture. The vegetables should make up half of the filling and the meat the other half. I then add my favorite cheese, a dollop of sour cream, a few slices of avocado and sometimes black beans, depending on my mood.
The recipe below, however, gives you exact measurements as a go-by. These are the fajitas that I prepare on The Sporting Chef. I marinate the venison in the olive oil and spice mixture for extra tenderness and flavor.
Instead of sweet potatoes as in video above, these venison fajitas feature sweet corn and poblano peppers for real southwestern flair. This recipe also includes plenty of lime juice and chopped cilantro. Yum!
Tortilla Tip: warm the tortilla on the griddle and use the side that is turned down on the griddle for the inside of your tortilla.
Sheet Pan Poblano and Corn Venison Fajitas
- 2 tablespoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons Kosher salt
- ½ pound venison hindquarter cut into strips
- 4 tablespoons olive oil divide
- 2 poblano pepper sliced
- 2 red or orange bell peppers sliced
- 1 sweet onion sliced
- 2 ears of corn shucked
- ½ cup chopped fresh cilantro plus more for serving
- Juice of 1 lime plus more for serving
- 8 6-inch fajita corn or flour tortillas, warmed
- Sliced avocado and shredded cheese for serving
- ½ cup sour cream
- In a medium bowl, mix chili powder, garlic powder, paprika, and Kosher salt together.
- In another bowl, add half of the spice mixture along with the venison strips and 2 tablespoons of olive oil. Massage spice mixture into the venison. Cover the venison and allow to marinate for 12 hours, or overnight.
- Preheat oven to 425° F. On a large baking sheet, add peppers, onion and corn and drizzle remaining 2 tablespoons of olive oil, along with the remaining spice mixture over the vegetables and toss to combine. Transfer the vegetables to the oven and cook for 12 minutes.
- Remove the vegetables from the oven and scoot the vegetables to one side of the pan. Place the venison in an even layer onto the other side of the pan. Transfer the sheet pan to the oven and bake for another 10 minutes or until the venison is cooked and the peppers are beginning to char.
- Remove from the oven and toss the vegetables and venison with the cilantro and lime juice.
- To serve, divide the ingredients among the warmed tortillas and top with avocado slices, cheese, cilantro, and sour cream.