Barbecued Venison Fajitas
By Chef Dean Fearing, The Mansion at Turtle Creek, Dallas, TX

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)

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


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


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