Page 13 - Herman Family Cook Book

Ingredients:
• 1 pound venison chops or steaks cut into 1 to 2 inch bite-sized pieces
• 1 bell pepper cut into half lengths
• 1 sweet onion chopped
• Diced tomatoes
• Favorite fajita seasoning
• 2 tablespoons canola oil
• 1/4 cup water
• Soft shells—fajita or taco size we like flour shells
Preparation & Cook time:
30 minutes
Nadine & Mike’s Fajitas
Mark & Jeanne’s fajitas
Prep the ingredients by cutting vegeta- bles, tenderizing meat, shredding cheese.
Follow directions on fajita seasoning packet. Start by sautéing vegetables in 1 tablespoon canola oil, set aside. In same skillet brown venison in 1 table- spoon canola oil. Add 1/4 cup of water and fajita seasoning, mix with meat. Add cooked vegetables and cook together 3-5 minutes.
Spoon into a soft flour shell. Jeanne likes a little topping of ranch dressing. Mark adds shredded cheese. Sides of corn chips and a beer. When we go fancy,
we add Krusteaz honey corn muffins, yellow rice with black beans and/or microwaved frozen super sweet corn.
“Easy peasy and great leftovers for lunch or dinner. We share favorite seasoning packet options with Nadine and Mike’s recipe.”
Mark & Jeanne
“If you have a gas stove, warm flour tortillas individually over the open flame, flipping on the burner to warm through. This brings out the best flavor.”
Nadine & Mike