Ingredients for To Die For Venison Fajita Meat
- Venison Tenderloin
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- Worcestershire Sauce
- 6-8 slices bacon
- Garlic salt, to taste
- Lime pepper seasoning, to taste
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How to Make To Die For Venison Fajita Meat
- In a large bowl, marinate the venison in 1/2 cup soy sauce, 1/4 cup brown sugar, and 2 tablespoons Worcestershire sauce for at least 3 hours, or preferably overnight in the refrigerator.
- Cut the venison tenderloin lengthwise into 2-inch wide strips.
- Wrap each venison strip with 1/2 slice of bacon, securing with a wet toothpick.
- Sprinkle the wrapped strips generously with garlic salt and lime pepper seasoning.
- Preheat your grill to medium-high heat. If using charcoal, create a two-zone fire with indirect heat on one side.
- Place the bacon-wrapped venison strips on the indirect heat side of the grill for 20-30 minutes, until slightly cooked. Then move them to the direct heat side and cook, turning frequently, for another 10-15 minutes, or until the bacon is crispy and brown and the venison is cooked through.
- Remove from grill and let cool slightly.
- Carefully remove toothpicks and cut the bacon-wrapped venison strips into smaller, bite-sized pieces.
- Serve immediately on warm flour tortillas with your favorite toppings, such as shredded cheese, sliced avocado, and sour cream.
Nutrition Information (Approximate per serving)
Sodium
383 g
Sugar
580g
Fat
85g
Carbs
51g
