These fajitas are a great way to use venison harvested last deer season.
Venison steaks (1 1/2 pounds)
2 bell peppers (red, yellow or orange)
1/2 cup lime juice
1/2 cup oil
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1 tablespoon seasoned salt
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon garlic powder
Slice venison steaks into thin strips. Place in plastic zip-top bag. Slice onion and bell peppers into strips. Combine the marinade ingredients in a large bowl. Pour about 3/4 cup marinade over the peppers and onions. Pour the rest of the marinade in the bag with the sliced steaks. Marinate the steaks for at least 30 minutes, longer if you can.
Heat additional oil in a large skillet. Saute the peppers and onions until soft and charred in spots. Wipe out pan. Heat more oil, then add marinated steak strips. Cook through, but not so long that the meat becomes tough.
Wrap a small stack of tortillas in a damp paper towel. Microwave on a plate for 10 to 30 seconds (depending on quantity of tortillas) to soften.
Serve with your favorite fajita toppings, such as salsa, cheese and sour cream.