Club Recipe: Venison fajitas

Ingredients

• 2 teaspoons seasoned salt
• ¼ teaspoon garlic salt
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 700g venison, cut into two-inch strips
• 4 tablespoons vegetable oil
• 1 medium red pepper, cut into two-inch strips
• 1 medium yellow pepper, cut into two-inch strips
• 1 medium onion, cut into 1/2-inch wedges
• 12 fajita size flour tortillas, warmed

Method

1. Combine the seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning.
2. Sprinkle two teaspoons of the seasoning over the sliced venison.
3. Mix well, cover, and refrigerate for 30 minutes.
4. Heat 2 tablespoons of oil in a heavy frying pan.
5. Cook peppers and onion until starting to soften, then remove.
6. Pour in remaining oil, then cook venison until browned.
7. Return pepper mixture to the frying pan. 
8. Season with remaining fajita seasoning, and reheat.
9. Served with the warmed tortillas.

You may wish to serve with guacamole and/or sour cream and sliced limes. This recipe serves six. 

Allergens – This recipe contains gluten. Please ensure you check the ingredients on any store brought items to make sure they are suitable for any dietary requirements.