Tequila Marinated Venison Fajitas with the Weston Jerky Slicer

What better way to enjoy venison than to douse it in tequila and throw it in a skillet to sizzle?

Serves 4-6

- Ingredients -
2 lbs venison

Marinade
1/4 cup tequila
1/4 cup triple sec
juice from two limes
3 garlic cloves, smashed
small handful fresh cilantro leaves
1/2 teaspoon fresh mint leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper
1/4 teaspoon smoked paprika

To Serve
one red pepper
one orange pepper
one yellow pepper
one green pepper
one red onion
1/4 cup avocado oil
4-12 corn tortillas (depends on if you double wrap)
8 oz crumbled goat cheese
2 avocados
1 cup mango salsa
2 limes
chilomate sauce is also quite delicious with this recipe if you like spicy sauces


- Tools -
Weston Meat Slicer
Weston Jerky Slicer
Weston Manual Kitchen Kit
Weston Vacuum Sealer + Quart Vacuum Sealer Bag
Weston Mandoline Slicer
large cast-iron skillet

Use a Meat Slicer to slice your venison into steaks.

We set the Weston Meat Slicer to the thickest setting, turned it on,
and had five perfect steaks in under a minute

Next, use a Weston Jerky Slicer to slice the venison steaks into perfect strips.

Fresh cut steaks going into the Jerky Slicer

Perfect fajita strips, dropped from the blades of the Weston Jerky Slicer

Use a Weston Manual Kitchen Kit to chop the cilantro, mint, and garlic.

Mix together the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Weston Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.

The strips of venison have been mixed into the marinade well

Use a Mandoline to slice the onion and peppers.

Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.

Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.

To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.