Mexican food is even better when made with game meat. Here’s a great way to stretch out some tender steaks and accentuate the wonderful rich flavours only game can bring to the table. This recipe works well with any venison. Serves 4 (2 to 3 fajitas per person).
1 to 1½ lb moose steak
1 cup fajita sauce
¼ cup canola oil
Salt and black pepper, to taste
2 cloves garlic, minced
2 yellow onions, thinly sliced
2 sweet red, green or yellow peppers, thinly sliced
12 flour tortillas
Trim all fat from steak. Slice thinly across the grain into 1×2-inch strips. Marinate in fajita sauce for several hours or overnight in refrigerator.
Preheat oven to 350°F. Remove meat from marinade (keep marinade). Heat 2 tablespoons of oil in a cast iron skillet over high heat. Add meat and brown, taking care not to overcook. After 4 to 5 minutes, add fajita sauce marinade and season with salt and pepper. Simmer for 5 minutes or until sauce thickens slightly.
In a separate pan, sauté garlic, onions and peppers in 2 tablespoons of oil over medium heat. Season with salt and pepper. Meanwhile, warm tortillas in a covered dish in oven.
Fill one platter with moose strips and another with vegetables. Serve tortillas in the warming dish, along with small bowls of grated Monterey Jack cheese, tomato, salsa, sour cream and guacamole.
For the glass
Mexican beer is a natural choice for this summer feast; hearty red wines such as Zinfandel or Spanish vintages are also good.