Post by Bunnyseeker on Oct 10, 2009 19:53:14 GMT -5
Venison Fajitas
Cut backstrap into strips & lb. to tenderize. Sprinkle with garlic powder, lemon pepper & Season All. Let meat sit for 10 minutes. Pour Lowry's Mesquite marinade over venison & soak for about 45 minutes. Put in wire basket with sliced onion, bell pepper & mushrooms. Grill 15 to 20 minutes or until meat is done. Lightly baste with lemon juice & melted margarine just before taking off the grill to add moisture. Serve with hot flour tortillas & fresh tomatoes. Avoid guacamole. It's loaded with fat. be careful while cooking venison because of the lower fat content. it can be tougher than other meats. Pounding & marinating tenderizes venison.
Cut backstrap into strips & lb. to tenderize. Sprinkle with garlic powder, lemon pepper & Season All. Let meat sit for 10 minutes. Pour Lowry's Mesquite marinade over venison & soak for about 45 minutes. Put in wire basket with sliced onion, bell pepper & mushrooms. Grill 15 to 20 minutes or until meat is done. Lightly baste with lemon juice & melted margarine just before taking off the grill to add moisture. Serve with hot flour tortillas & fresh tomatoes. Avoid guacamole. It's loaded with fat. be careful while cooking venison because of the lower fat content. it can be tougher than other meats. Pounding & marinating tenderizes venison.