Venison Fajitas

Ingredients

• 1/2 cup orange juice
• 1/4 cup white vinegar
• 1 tablespoon seasoning salt
• 1/4 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 lbs venison steak or elk steaks, cut into thin strips
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 1 medium onion, halved and sliced
• 2 tablespoons vegetable oil, divided
• 8 flour tortillas (8 inches)
• 2 cups shredded Mexican blend cheese or cheddar cheese
• sour cream
• salsa

Directions

1. 1

   In a large resealable plastic bag, combine the first five ingredients. Add meat.

2. 2

   Seal bag and turn to coat; refrigerate for 2 hours. Drain and discard marinade.

3. 3

   In a large skillet, saute peppers and onion in 1 tablespoon oil until.

4. 4

   crisp-tender; remove and set aside.

5. 5

   Heat remaining oil; stir-fry meat for 3-5 minutes or until no longer pink.

6. 6

   Return vegetables to pan; heat through.

7. 7

   Spoon over tortillas, top with cheese, sour cream, and salsa, fold in sides.