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Tequila Marinated Venison Fajitas with the Weston Jerky Slicer

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Recipe - Tequila Marinated Venison Fajitas with the Weston Jerky Slicer

From the Weston Kitchen


Serves 4-6

2 lbs venison


  • 1/4 cup tequila
  • 1/4 cup triple sec
  • Squeeze juice from two limes
  • 3 garlic cloves, smashed
  • Small handful fresh cilantro leaves
  • 1/2 teaspoon fresh mint leaves
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon smoked paprika

To Serve

  • One red pepper
  • One orange pepper
  • One yellow pepper
  • One green pepper
  • One red onion
  • 1/4 cup avocado oil
  • 4-12 corn tortillas (depends on if you double wrap)
  • 8 oz crumbled goat cheese
  • 2 avocados
  • 1 cup mango salsa
  • 2 limes

*Chilomate sauce is also quite delicious with this recipe if you like spicy sauces


What better way to enjoy venison than to douse it in tequila and throw it in a skillet to sizzle?

  1. Use a Meat Slicer to slice your venison into steaks.
  2. Next, use a Weston Jerky Slicer to slice the venison steaks into perfect strips.
  3. Use a Weston Manual Kitchen Kit to chop the cilantro, mint, and garlic.
  4. Mix together the marinade ingredients in a large bowl. Mix the strips into the marinade, then drop the strips, with the marinade, into a Weston Vacuum Sealer bag and seal. Place the bag into the refrigerator overnight.
  5. Use a Mandoline to slice the onion and peppers.
  6. Heat skillet over high heat with a few tablespoons of avocado oil. Once hot, place onions and peppers into the skillet and roast until soft and blackened.
  7. Remove and cover, to keep warm. Pour another tablespoon or two of avocado oil into the skillet. Place venison into the skillet, then turn the pieces immediately. Venison should be tender and pink in the middle, but charred on the outside. Serve immediately.
  8. To serve: Wrap the venison, onions, and peppers into corn tortillas, and top with avocados, goat cheese, and mango salsa. Squeeze a lime over the top of the fajita. Place a dollop of chilomate sauce on top, if you like.
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