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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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I found this recipe in an old issue of TOH magazine, and since I have a freezer full of venison, thought I would give it a try. It was a huge hit with the whole family! You can add all kinds of yummy stuff to this. The original poster was Daniell Rissinger. The prep time includes the time for marinading. Ingredients:
1/2 cup orange juice |
1/4 cup white vinegar |
1 tablespoon seasoning salt |
1/4 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 1/2 lbs venison steak or 1 1/2 lbs elk steaks, cut into thin strips |
1 medium green pepper, julienned |
1 medium sweet red pepper, julienned |
1 medium onion, halved and sliced |
2 tablespoons vegetable oil, divided |
8 flour tortillas (8 inches) |
2 cups shredded mexican blend cheese or 2 cups cheddar cheese |
sour cream |
salsa |
Directions:
1. In a large resealable plastic bag, combine the first five ingredients. Add meat.
2. Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.
3. In a large skillet, saute peppers and onion in 1 tablespoon oil until.
4. crisp-tender; remove and set aside.
5. Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.
6. Return vegetables to pan; heat through.
7. Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.
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