50+ Friends Club Cookbook
Meat and Game

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Venison Fajita's (low fat)

From the Kitchen of:  PAZ

Wild game averages 5-7% fat compared to prime beef with about 45% fat. Be careful while cooking venison because of the lower fat content, it can be tougher than other meats. Pounding and marinating tenderizes venison. The meat is very lean and not nearly as forgiving of that extra five minutes as fattier chicken, pork and beef. Game continues to cook, as do roasts and birds, after it is removed from heat. You can always cook it longer, but never less. Remember, all but the tenderest roasts and steaks should be cooked with moist heat -- whether braised or stewed.

 

		Venison Backstrap
		Garlic Powder
		Lemon Pepper
		Season All
		Lowry's Mesquite Marinade
		Lemon Juice
		Melted Margarine
		Sliced Onion
		Bell Pepper
		Mushrooms
		Hot Flour Tortillas
		Fresh Tomatoes

• Cut backstrap into strips and pound to tenderize
• Sprinkle with garlic powder, lemon pepper and season all
• Let meat stand 10 minutes. Pour Lowry's Mesquite marinade over venison and soak for about 45 minutes
• Put into wire basket with sliced onion, bell pepper and mushrooms, Grill 15-20 minutes or just until meat is done
• Lightly baste with lemon juice and melted margarine just before taking off the grill to add moisture.
• Serve with hot flour tortilla and fresh tomatoes