VENISON FAJITAS with Bean and Cheese Dip

VENISON FAJITAS

MEAT MIXTURE

One lb. thin-sliced LOIN or ROAST venison

1/2 cup chopped or sliced onion

several small or 1/2 bag qt. red and yellow peppers

1/2 tsp. Kosher or table salt

1 tsp cayenne pepper or chile powder

shake of black pepper 

1/2 tsp garlic powder  OR  1/4 crushed garlic clove  OR 1 tsp minced garlic

a dribble of cooking oil

2 large flour tortillas

Thick salsa (enough for 2 servings)

sour cream

handful of sharp cheddar cheese

additional_options : jalapeno peppers, black olives, pepperjack cheese, guacamole dip  

Use Wild Turkey breast as a healthy venison alternative.

                                  

HOW-TO :

Julienne-slice the venison and peppers
chop onion
Add oil into heating WOK, add the meat just before it starts to smoke, then all spices.

SAUTE'

Saute' only till slightly brown, add onion and peppers, then saute' till tender (your liking), mine takes apx 5 minutes.  Cover with a lid to keep hot, prepare your tortilla.
Spoon the meat mixture onto a tortilla and add a layer of cheese,"nuke" for 15 seconds
Fold it up, add the salsa, then sour cream.
An additional step is to brown the filled tortilla till golden, prior to the toppings.  A greased hot iron skillet works great.                                                        

BEAN and CHEESE DIP
Layer each in a 1 qt microwave dish:
1/2 can refried beans, spread in the bottom
1/2 can red (or chile) beans, drain most of the juice, spoon over the refried beans
1/4 cup chopped jalapenos, 3rd layer
slices of cream cheese
add shredded cheddar
corn tortilla (round) chips
Nuke the combo till the cheese melts, add the chips last  

Serves 4 ................ Use a 2 qt. dish and double portions for more dip!