|
Barbecued
Venison Fajitas
By
Chef Dean Fearing, The Mansion at Turtle Creek, Dallas,
TX
Ingredients:
1/2 tbls. Olive Oil
1 Poblano Pepper (seeds and stems removed, cut into thin
strips)
1 Med. Red Onion (cut into thin strips)
1 - 6 oz. Portion of Venison Loin (trimmed of all fat
and silver skin, cut into thin strips)
TT Salt
TT Black Pepper
1/2 cup Favorite Barbecue Sauce
1/4 cup Jalapeno-Jack Cheese (grated)
4 - 6 inch Corn Tortillas (warmed)
Procedure:
Heat oil in a medium sauté pan with medium-high
heat. Add poblano pepper and onion. Sauté for 1
minute, leaving onion crunchy. Season venison strips with
salt and pepper, add to pan and sauté for 1 minute
or to quickly brown the meat. Add barbecue sauce. Remove
from heat and stir in cheese, until incorporated into
sauce. Spoon mixture into the center of each tortilla
and roll into a cylinder. Keep warm.
Chef
Recipes:
Barbecued
Duck Quesadilias with Lime Sour Cream
Barbequed
Venison Fajitas
Black
Bean Purée
Chorizo
Avocado Nacho
Corn
Sauce
Garnish
for Steak “Diane” Sauce
Griddled
Asparagus
Guacamole
Kobe
Beef Steak “Diane” with Griddled Asparagus,
Queso Fresco Potatoes and Chorizo Avocado Nacho
Kobe
Beef Tenderloin Marinated in Molasses and Black Pepper,
served with Compote of Smoked Bacon, Wild Mushrooms, Glazed
Sweet Potatoes and Pecans
Molasses
Duck with Smoked Vegetable Dressing and Peach Chutneyaa
Peach
Chutney
Pork
Tenderloin with Honey Malt Glaze on Roasted Yellow Tomato-Pozole
Stew and Barbecued Venison Fajitas
Quesco
Fresco Potatoes
Smoked
Vegetable Dressing
Yellow
Tomato-Pozole Stew
Other
Related Links:
Great
Chefs in the Great State of Texas
|
