Venison is deer meat. Once the animal is no longer wandering the the woods, and is served up on the table, its name–oddly–changes to venison. The word venison comes from the medieval French word venesoun, describing the meat of any large animal, not just a deer.
Venison, to me, is a luxury. I can’t just go to my local butcher, or the meat section of the grocery store, and buy some venison. Luckily, my favorite aunt and uncle came up to visit these past two weeks. Why? Because it’s hunting season. My uncle loves hunting, and both my aunt and uncle love camping and the outdoors. They took advantage of this hunting season to see family and gain some fresh meat.
My husband and I drove 45 minutes to my parents house, where my aunt and uncle were staying–in the middle of the week–to help with the butchering (er, my husband helped and I watched :P). Like they say, “It takes a village to raise a child”, and the child always returns the favor–even if it’s her husband doing the manual labor. Anyhow, we helped out, and we went home with some venison. Yay!
We returned at the end of the week for one last meal with my aunt and uncle, and what should be on the dinner menu but venison (and other protein sources). My husband and I returned home, once again, with even more venison–this time already prepared.
So with the leftovers, I decided to make some easy venison fajitas, with some easy guacamole–Delicious! (When I say easy, I mean with the aid of already-made seasoning packs. Less work in the end–whew!)
Hope you give it a try. And for those of you who are not fond of venison–like my mom–substitute with any meat or protein of your choice.
- 4 servings of cooked venison, cut into thin slices
- 1 onion, cut into slices
- 1 bell pepper, cut into slices
- Fajita seasoning mix
- Tortilla wraps
- 1 avocado
- ½ onion, diced
- Guacamole seasoning mix
- Sour cream
- Hot sauces
- Shredded cheeses
- Jalapenos, cut into thin slices
- Diced tomatoes (which were absent in my fridge), etc.
Begin by cutting the bell pepper and onion into slices. Then add oil into a pan, and saute the vegetables. Once the onions have started to turn translucent, add the venison. Next, add ½ the fajita seasoning mix, and stir until everything is thoroughly coated in spices. Once the venison is heated through, remove from the heat.
To make the guacamole, scoop out the flesh of a ripe avocado into a bowl. Add a half of a diced onion, and mash everything together. (I ended up swapping my fork for the pestle.) Then add half of guacamole seasoning mix, around 2 tablespoons.
Serve the venison, guacamole, and other items wrapped snugly in a tortilla.
Enjoy this simple recipe, using leftovers and already-made seasoning packs–or if you really want to go full Cabinet Culinary style, dish up the seasonings using your own spices^-^