A quick weekday wild game recipe using my garden bell peppers and walla walla sweet onions turned out to be simply fantastic. For those Paleo recipe followers, skip the tortillas and make a wildgame fajita steak salad. Serve over fresh greens or sliced cabbage with a squeeze of lime.
If you don’t have elk on hand, use venison, antelope, beef or chicken as a substitute. ~Enjoy!
- 1 1/2 -2 lbs elk backstrap, sirloin or roast (thinly sliced)
- 2 large sweet onions (thinly sliced)
- 2 large yellow bell peppers (thinly sliced)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon coriander
- 1/2 teaspoon chipotle chili powder (optional)
- 1/2 teaspoon kosher salt (optional)
- 1 tablespoon Olive oil
- Flour tortillas
Extras: Chopped cilantro, crumbled Queso Fresco Cheese and sour cream.
Combine dry spices and add to thinly sliced elk meat. Heat skillet over medium-high heat and add the bell peppers and onions tossed with a tablespoon of olive oil. Saute the mixture for 7 to 8 minutes until the vegetables become limp. Move vegetables to the side of the skillet and add sliced elk. Quickly cook elk meat and then mix together with onions and peppers.
Serve elk fajitas in a warm flour tortilla topped with chopped cilantro, crumbled Queso Fresco and a dollop of sour cream!