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Deer fajitas

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    Deer fajitas

    Any one try them

    #2
    Made some for Thanksgiving. There were no left overs.
    Make my own concoction for marinade, I'm sure any would work.

    took a Back Strap butter-flied, tenderized a little then cut into strips.

    Do not over cook!!. I seared all sides a took out. Doesn't take long to cook.

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      #3
      My buddies have had their deer processed up in Polk county (not sure the place) and had some fajitas made. They were fantastic.

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        #4
        edit: Chew did it here
        https://discussions.texasbowhunter.c...hlight=fajitas

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          #5
          I guess I’m going to have to try some thank you all

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            #6
            We get them done from Alamo Meat in Comfort, TX. They are preseasoned and throw them on the grill.

            They are fantastic.

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              #7
              I always get process to do Fajitas and Carnitas. We eat the fajitas a couple of times a month.

              Sent from my SM-G986U using Tapatalk

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                #8
                You bet. They are good

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                  #9
                  Stupid easy to do yourself. Use the big chunks in the hind quarter and cut thin with the grain. Marinate in whatever fajita marinade you like. One of my favorite meals.

                  Sent from my SM-G973U using Tapatalk

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                    #10
                    Raging blaze fajita is great and simple

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                      #11
                      I started making smoked deer meat tacos 30 years ago. I have a method that will produce a hind quarter that is close to a brisket. Of course its a bit drier. Never used sautéed peppers and onions. Usually cilantro, onions and cheese with fresh salsa. Borracho beans as a side.

                      Sent from my SM-G973U using Tapatalk

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                        #12
                        Originally posted by Burntorange Bowhunter View Post
                        I started making smoked deer meat tacos 30 years ago. I have a method that will produce a hind quarter that is close to a brisket. Of course its a bit drier. Never used sautéed peppers and onions. Usually cilantro, onions and cheese with fresh salsa. Borracho beans as a side.

                        Sent from my SM-G973U using Tapatalk
                        I’m interested. How do you do it?

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                          #13
                          Fajitas is what I make out of most of my deer and Elk meat.. we fry a little back strap but I prefer to pan sear the meat and make the rest of the fijita fixins to go with it .
                          When I process the meat I cut steaks or medallions out of everything I can..

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                            #14
                            Yes. My BIL started me on it and it is really good.

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                              #15
                              What meats are made into fajitas
                              Are they tenderized
                              How thick

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