Recipe - Venison Fajitas

Sorry for the lack of posts last week!  I was out of town, and had less time for blogging than I had expected.... But this week I'm back, and with a couple of tasty new recipes to share, so welcome back!

Here is a great one I came up with this week. I had some venison chops someone had given me, in the freezer, and was looking for a quick and easy summer meal that didn't require a lot of cooking. (The "chops" turned out to be little, incredibly tender medallions of red yumminess that practically fell apart while cutting - must have been a lazy deer!) You could easily substitute a tender cut of beef (or buffalo?) - fajita meat or a stir-fry cut would work well. And feel free to try other types of mushrooms as well, and other garnishes, if desired - be creative - have fun, and enjoy!

Image via WikipediaVenison Fajitas (Serves 3-4):

Ingredients:
1 lb venison chops (or tender cut of beef), thinly sliced
1/2 lb shitake mushrooms, washed, sliced, and stems removed
1 small onion, sliced thinly
2 cloves garlic, minced
Salt & fresh ground pepper, to taste
Dash of Worcestershire or soy sauce, to taste
2 TB olive oil
4 TB sour cream
4 TB chopped cilantro (optional)
6-8 large flour tortillas

Directions:

1. Heat 1 TB oil in large skillet or wok over medium heat until hot. Add shitake mushrooms and onions and stir well. Lower heat to medium low. Cover and let cook 5 minutes, stirring occasionally. 
2. Remove cover and increase heat to medium. Cook until liquid evaporates, stirring frequently. 
3. Add minced garlic and cook, stirring, about 1 minute.
4. Push vegetables to sides of pan, add 1 TB olive oil in center, and add meat to center of pan. Cook about 3 minutes, stirring frequently, until browned, but still pink in center. Turn off heat.
5. Add salt, pepper, and soy or Worcestershire sauce, and stir all well together.
6. Cook tortillas in toaster oven, or on a stove burner or low flame, until hot and flexible.
7. Spread meat and vegetables in center of each tortilla, and garnish with sour cream and cilantro if desired.
8. Serve with a large green salad for a light summer dinner, or tasty lunch.

My - mostly organic & locally raised - dinner - yum!