VENISON FAJITAS with Bean and Cheese Dip
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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, pepper jack cheese, guacamole dip
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'
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.
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SAUTE'
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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
Wild
Turkey breast is an optional alternative.
Serves
2-3 ................ Use a 2 qt. dish and double portions for more
dip!
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