Instead of the traditional bell peppers and onions served with your fajitas, try substituting other fresh vegetables like golden beets and red and white striped beets. With our northern Nevada temperatures in the high 90’s, my garden is exploding with a bumper crop, so I’m always looking for ways to incorporate adding garden fresh to our weekly wild game dinners.
This fajita seasoning blend adds a bit of sweet heat to the seared antelope and vegetables. Simply slice up a small antelope roast along with a few beets, some fresno chiles, red & white onions, a few cloves of garlic and some fresh cilantro.
Season your sliced meat with 1/2 of the seasoning blend. Heat up a skillet or griddle to medium heat and add a few tablespoons of butter. Cook your vegetables until they become golden brown around the edges. Season with a bit of the fajita seasoning. Then add the sliced meat and cook quickly. Mix everything together and add the remaining seasoning. Remove from heat and serve in warm flour tortillas.
Substitute elk or venison meat
Fajita and Vegetable Seasoning
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 teaspoon brown sugar
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon sea salt
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