Venison Fajitas

Marinate and cook to 130 or as rare as you can take it. Trim as much of the silver stuff away as you can. We do these all the time, the kids love it.

i do this with all my backstraps. I Fillet the backstraps from the silver skin, then slice thinly followed by tenderizing hammer. Marinate overnight in your favorite marinade. Throw on grill for a minute or so a side.

i sautee onions, jalapenos, poblano peppers in a skillet inside.

good shite right there.

I do it a lot with backstrap. I’ll clean it up, cut it about 1/4” thick, season with a fajita dry rub and sear in a bit of olive oil. Of course I’ll do the peppers and whatnot, too.

As tedious as it was trying to trim and clean up the flank, it was worth every second. I may have went overboard on how much detail I put into prepping but I will never throw the flank away again.

What did you end up doing? Was one flank enough for a meal? I have so many questions, I’ve never considered keeping the flank.

Yes, fed 3 people and eating on leftovers today. I trimmed up the flank and pan seared it as a whole. High heat on a well seasoned pan. Let flank sit for 20 minutes then thinly sliced against the grains. Mixed with peppers and onions - very tender. Plan on doing this with every deer here on out unless deer is less than 80 lbs.

quote:

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trimmed up the flank and pan seared it as a whole.

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No marinade; just straight to pan?

The doe I killt last week was on the smaller side (90lbs??) and by the time I would've finished trimming flank I'm not sure there would be much left. On larger bucks I've noticed there's almost a whole new cuts of meat that don't seem to exist on smaller deer.

Next time I will take more time and try to salvage it since it sounds like I've been missing out.

Glad to hear it turned out well!