Elk Fajitas with Peppers and Onions
This is a quick wild game recipe using elk, bell peppers and walla walla sweet onions. For those Paleo followers, skip the tortillas and make a wild game fajita steak salad. Serve over fresh greens or sliced cabbage with a squeeze of lime.
If you don’t have elk, use venison or antelope as a substitute.
- 1 ½ to 2 pounds of elk backstrap, sirloin or roast (thinly sliced)
- 2 large sweet onions (thinly sliced)
- 2 large yellow bell peppers (thinly sliced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- ½ teaspoon chipotle chili powder (optional)
- ½ teaspoon kosher salt (optional)
- 1 tablespoon Olive oil
- Flour tortillas
Extras: Chopped cilantro, crumbled Queso Fresco Cheese and sour cream.
Combine dry spices and add to thinly sliced elk meat. Heat skillet over medium-high heat and add the bell peppers and onions tossed with a tablespoon of olive oil. Sauté the mixture for
7 to 8 minutes until the vegetables become limp. Move vegetables to the side of the skillet and add sliced elk. Quickly cook elk meat and then mix together with onions and peppers.
Serve elk fajitas in a warm flour tortilla topped with chopped cilantro, crumbled Queso Fresco and a dollop of sour cream.
For more information about this recipe, please visit: http://www.nevadafoodies.com/elk-fajitas-with-peppers-and-onions/