Moose Fajitas



If you’re looking to introduce someone to wild game who's new to it or may be uncomfortable with the idea, I think this is a pretty sure-fire way to do so. By taking a common household dish but keeping it simple enough for the meat to remain the star of the show, you can take something that may seem foreign and make it a lot more approachable. The recipe below makes 4-6 fajitas.


Today we used moose, but it could work with deer or elk as well. This time we did not marinate the meat in advance, the sirloin cut is tender none the less. The more traditional approach to fajitas is to use the flank or skirt steak, but we would recommend marinating these cuts. Either way, cut the meat into strips about 2 inches long and ¼ inch thick.



Ingredients:

Meat & Peppers

8 oz. moose sirloin moose steak

½ red pepper

½ orange pepper

½ yellow pepper

½ yellow onion

2 cloves of garlic minced

½ lime

1 jalapeno

1 tbsp. olive oil


Seasoning

Salt

Pepper

Chili powder

Cumin

Paprika

Cayenne

Oregano

We used equal parts of each of the above, but the amount of seasoning is to your desire. When cooking with wild game, we like the meat to speak for itself and typically season it lightly so that the meat’s flavor is not overpowered.


Toppings

1 avocado

Cilantro

2 jalapenos (remember, there is already one mixed in with the meat and peppers, so feel free to ignore this or add more depending on your heat tolerance)

1 tomato

½ red onion

1 lime


Preparation

Cooking:

1. Cut the peppers into strips, mince garlic, chop onion, and cut the jalapeno into rings then mix in a bowl.

2. Add olive oil to pan and throw in peppers, onions, and garlic.

3. Cook for 5-10 minutes covered, but do not allow the peppers and onions to become too soft because you will be adding the meat to this same pan.

4. Sprinkle seasoning over meat, making sure to cover all sides.

5. Add the meat to the pan and sear uncovered for about 5-7 minutes.

6. Add the juice of half a lime and mix the meat thoroughly with peppers and onions and remove from heat.


Toppings

Avocado

1. Skin, pit, and cut lengthwise into strips.


Simple Salsa

1. Dice tomato and red onion.

2. Mix in bowl with cilantro leaves and juice from ½ of a lime


Jalapeños

1. Cut into rings.

Putting it Together

Warm tortillas and fill with mixture of meat and peppers. Add a few scoops of the salsa and pieces of avocado. Add cilantro to taste and a squeeze of lime juice. 


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