Quick, easy, tender, and delicious these venison fajitas are a fantastic use of deer meat and sure to become a staple on your menu.

Fajitas are a go-to in our family, beef, chicken, even rabbit… but these venison fajitas are by far our favorite. They are delicious and a fantastic way to use up the thinner venison steak cuts like flank, rump, and skirt.

This easy recipe doesn’t take much time at all to put together, isn’t too spicy, and results in tender, juicy, flavorful meat mixed with crisp peppers and onions, you will never want to eat a different fajita recipe again.

How to Make Better Than Beef, Tender Venison Fajitas

The trick to making these fajitas tender, juicy, and delicious is marinating them. The marinade is quick to put together and the meat really only needs to be marinated for an hour, but you can throw it together the morning of or even the night before if that works better for you.

The marinade helps tenderize the meat as well as add plenty of flavor. Plenty of lime, garlic, cumin, chili powder, and salt combine with just a touch of red wine vinegar, paprika, and red pepper flakes for an amazing flavor that can’t be beat.

What Cut of Meat is Best to Make Fajitas?

The best cuts of venison for fajitas are flank, rump, or skirt steak. These are the random, thinner bits we often turn into venison jerky but I often set some aside to make fajitas as well.

That said, any deer steak will do, round steak can work really well here. Just use what you have, slice it thin, and marinate it. I promise it will turn out regardless of the cut used.

Ingredients for Deer Steak Fajitas

Just a few simple ingredients and you’ll be well on your way to making an awesome venison recipe.

Venison steak – flank, rump, or skirt steaks work really well here, but any steak will do. Slice thin.

Lime juice – to add flavor and tenderize the meat, you can use freshly squeezed or bottled lime juice.

Worcestershire sauce – the unique umami flavor adds depth of flavor as well as helps tenderize the meat.

Red wine vinegar – in addition to the lime juice, this acid is essential in making tender venison meat.

Olive oil – this helps pull the fat-soluble flavors out of the ingredients and infuse them into the meat.

Garlic – no recipe is complete without some minced garlic cloves.

Fajita Seasoning – a combination of cumin, chili powder, salt, paprika, black pepper, and red pepper flakes combine to make a hint of spice without being too overwhelming.

Peppers & Onions – a combination of bell peppers, sliced onion, and a touch of hot peppers make the fajita stir fry mixture.

Tender Venison Fajitas Recipe

The full recipe along with the ingredients can be found in the recipe card at the bottom of the post.

Marinate the meat. Slice the venison fajita meat into thin strips. In a large bowl combine lime juice, Worcestershire sauce, red wine vinegar, olive oil, minced garlic, cumin, chili powder, salt, paprika, black pepper, and red pepper flakes.

Place the thinly sliced meat in the bowl with the marinade and cover with a lid. Alternatively, you can place everything in a large resealable plastic bag. Marinate in the refrigerator for at least an hour, or overnight.

Remove from refrigerator 30 minutes prior to cooking to allow it to get to room temperature.

Prep the vegetables. Slice the peppers and onions while the meat and marinade come to room temp.

Cook the steak. Heat a tablespoon of olive oil in a large skillet over high heat. Discard marinade. Working in batches, add the strips of meat to the pan, not allowing pieces to touch. Stir-fry meat on each side for 1-2 minutes, resulting in a rare to medium-rare doneness with a nice char.

If the pan becomes too hot during this process, you can reduce the heat to medium heat.

Remove the deer steak to a plate and tent with foil to keep it hot while you cook the vegetables.

Cook the fajita veggies. Add another tablespoon of oil to the hot skillet. Add the bell peppers, chili pepper, and onions. Season them with a bit of salt and black pepper. Saute peppers and onions on medium-high heat for 2-3 minutes for crisp-tender, longer if you want them softer.

Combine ingredients. Add the venison meat back to the pan and stir it all together to combine.

Assemble. Warm flour tortillas in a skillet. Serve fajita filling on top of warm tortillas. Alternatively, you can serve it over rice. Top with your favorite toppings such as sour cream, guacamole, or your favorite homemade salsa.

Venison Recipes to Try Next

• The Best Venison Backstrap Recipes
• Best Marinated Venison Steak Recipe | Easy Deer Steak
• Venison Roast Recipe | Slow Cooker Deer Pot Roast

If you try this delicious venison fajitas recipe, I’d love to hear about it in the comment section below! Also, I’d love if you could leave me a five star ⭐️⭐️⭐️⭐️⭐️ recipe review on the recipe card below. If you want more recipe inspiration, make sure to follow me on Facebook or Pinterest!