These are pretty much traditional fajitas with elk instead of beef. Grill up some chicken and shrimp prepared using the same recipe for combo fajitas.
Category:
Main Dish
Ingredients:
1lb Shoulder Tender, 1 large onion, red, orange and green bell peppers 1 each, 2 limes (1tbsp lime or lemon juice can be substituted) 1 tbsp cumin, 1tbsp fresh cilantro, 1/4 cup olive oil, salt and pepper to taste
Instruction:
Slice the shoulder tender in to strips about a quarter inch thick. Place in a medium sized mixing bowl and coat with half the olive oil, about an eighth of a cup. Roll the limes on the cutting board to break up the pulp and then cut in half and squeeze over the meat. Then add the cumin, finely chopped cilantro and a little salt and pepper. Mix the ingredients together by hand and be sure to coat each strip of meat evenly. The flavor is richer if you let the meat marinate in the fridge for an hour or more but you can cook it immediately if you like. Slice the bell peppers and onions into half inch strips and coat with the remaining oil. You can fry everything up together in a large skillet but the grill is the way to go. Timing here is up to you depending on how well done you want the meat and veggies so cook to your preference. Serve with warm tortillas, and all the fixings you like!
