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Venison Fajitas
Posted on 11/29/22 at 2:12 pm
Posted on 11/29/22 at 2:12 pm
Going to try cooking venison fajitas for the first time with the flank. Any tips or tricks? Very anxious to try it out.
4
Posted on 11/29/22 at 2:58 pm to tigerbrauf
Marinate, Grill / Pan Sear hot and Fast like steak, cut against the grain.
Posted on 11/29/22 at 5:32 pm to tigerbrauf
I’m trying it tonight with Nilgai.
Posted on 11/29/22 at 6:16 pm to tigerbrauf
I tried a quick pan sear fajita a couple months ago. Not the best or prettiest thing I've had but worked in a pinch. Let us know how yours goes
This post was edited on 11/29/22 at 8:27 pm
Posted on 11/29/22 at 8:13 pm to tigerbrauf
If possible, I recommend you keep it whole for cooking.
Slicing before cooking will ensure you will either a) overcook it or b) not achieve a decent sear.
Marinate/ season how you like. Pat dry after removing from marinade.
Sear on medium high heat, flipping every 35-40 seconds after it starts to brown.
Continue flipping until desired doneness and sear is achieved.
Slice against the grain & enjoy.
If you want peppers & onions, or other ganish, cook them separately
Slicing before cooking will ensure you will either a) overcook it or b) not achieve a decent sear.
Marinate/ season how you like. Pat dry after removing from marinade.
Sear on medium high heat, flipping every 35-40 seconds after it starts to brown.
Continue flipping until desired doneness and sear is achieved.
Slice against the grain & enjoy.
If you want peppers & onions, or other ganish, cook them separately
Posted on 11/30/22 at 1:53 pm to Rize
quote:
I’m trying it tonight with Nilgai
How'd those turn out?
Posted on 11/30/22 at 2:24 pm to jpainter6174
Turned out really well. Cooked them medium rare and chopped up into smaller pieces.
Posted on 11/30/22 at 2:30 pm to Rize
Watched a Meat Eater episode where they shot one in south Texas, looked good with the meals they cooked from it.
Posted on 11/30/22 at 2:59 pm to jpainter6174
Really makes me never want whitetail again 
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