problem plowing through the ground meat via chili, burgers, and meat sauce. It’s the other cuts that I haven’t quite mastered. However, a couple of weeks ago, we made this Matt and Ted Lee recipe for what are essentially venison fajitas. Now I wish we had even more meat.
The name of the dish and the TWELVE jalapenos it calls for are not typos. The original recipe comes from a farmer in St. Matthews, SC who makes it in a wok fashioned from a tractor blade—a feat that has made him a bit of a local celebrity. As for the peppers, I assure you they are nothing but sweet goodness by the end of the cooking process. If you aren’t lucky enough to have venison on hand, Matt and Ted suggest using beef or even mushrooms for a vegetarian spin.
The recipe from “The Lee Bros. Southern Cookbook”
Cooking Time: 45 minutes
4 tbsp. canola oil, plus more if needed
6 medium onions, chopped (4 cups)
2 tsp. kosher salt, plus more to taste
2 lbs venison loin, cut into 1-inch dice (about 5 cups)
12 fresh jalapeño peppers, stemmed, seeded, and chopped (2 cups)
1/4 cup lime juice, tequila, or Pepper Vinegar
18 soft corn tortillas (note: we used flour because they hold together a bit better)
1 large lime, cut into small wedges
1. Preheat the oven to 200 degrees. Place a large ovenproof bowl on the bottom rack and a large ovenproof plate on the top rack.
2. Heat a large wok over high heat. Stir-fry the ingredients in 4 batches: Pour 1 tablespoon oil into the wok, swirl it around so that it thinly coats the pan, then add 1 cup chopped onions and stir for 2 to 3 minutes, until they begin to brown and caramelize. Scatter 1/2 teaspoon salt over the onions, then add 1-1/4 cups venison and sear for a few seconds. Brown all sides, about 3 minutes total. Add 1/2 cup jalapeños, stir-fry for another 2 minutes, and transfer the contents of the wok to the bowl in the oven. Deglaze the pan with 1 tablespoon lime juice and drizzle the pan juices over the meat. Repeat until all the ingredients except the lime wedges have been used.
3. In a cast-iron skillet, warm each tortilla over medium-high heat, about 30 seconds per side, until it is fragrant and stiffening but not toasted. Add a few drops of canola oil to the skillet if the tortillas begin to scorch. Stack the tortillas on the plate in the oven and cover with a clean dishtowel.
4. Fill tortillas with venison, peppers, and onions. Serve with the lime wedges, salsa, and sour cream.
What are your go-to venison recipes?