Seasoned antelope backstrap sliced thin and quickly cooked at high heat then paired with fresh vegetables wrapped inside a homemade flour tortilla and topped with a little cheese and a dollop or two of cilantro lime sour cream.
How many can one girl eat? Too many… “Extremely out of this world amazing” is all I can say!
You should try this recipe and if you don’t have antelope use venison or elk and be sure to try your hand at making these homemade tortillas. I don’t think I’ll buy store bought again. ~Kristy
- 1 lb Antelope Backstrap
- Fajita rub (recipe below)
- 6-8 homemade flour tortillas (6 inch diameter)
- 1 red bell pepper
- 1 orange bell pepper
- 1 white onion
- 2 tablespoons canola oil
- Fresh cilantro chopped
- Shredded cheese
- Cilantro lime sour cream (recipe below)
- Season entire antelope backstrap with 3/4 of the fajita rub. Cover loosely and marinade for 30 minutes to an hour.
- Cut bell peppers, onions and cilantro and set aside.
- With a sharp knife, cut the backstrap into thin slices and sprinkle the remaining rub all over the meat. Heat a cast iron skillet or non-stick skillet to medium-high heat adding 1 tablespoon of canola oil. When skillet is hot, add antelope and quickly cook. It should only take a few minutes. Remove meat and set aside.
- Add another tablespoon of oil to the skillet and add vegetables. Cook until vegetables become soft and edges get a little charred. Add antelope back to skillet, quickly stir together and remove from heat.
Add fajita mix to the center of your tortilla and top with some shredded cheese and dollop or two of the cilantro lime sour cream. You’ll never want to buy flour tortillas again! Enjoy!
Antelope Fajita Rub
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
Cilantro Lime Sour Cream
- 1 cup sour cream
- 1 cup fresh cilantro
- 1 garlic clove
- squeeze of a lime
Add all ingredients to a blender and pulse until smooth. Remove and place in refrigerator until ready to serve.
Homemade Flour Tortillas
(Borrowed recipe from Something Extra, Raleys 2015 Winter edition)
- 2 cups sifted white flour
- 2 tablespoons shortening
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 2/3 cup cold water
- pinch of cumin (optional)
Stir together flour, shortening, salt and baking powder in a large bowl. Slowly pour a little water at a time stirring with a fork until dough forms. Cover and let rest for 30 minutes to an hour. Roll dough into 1 inch balls. Then on a floured surface roll dough into a thin tortilla shape. Spray skillet with non-stick cooking spray and cook for a few minutes on each side until slightly blistered but not burnt.