Taco Tuesday is perfect for our family. Tuesday is one of the days I get home a little later, so an easy weeknight meal of tacos or nachos or taco salad is perfect. But sometimes, Taco Tuesday needs a little change up like fajitas, like Smoked Venison Steak Fajitas.
I know, right now you are thinking, smoker on a weeknight? Well yeah, actually, we have found a few things that you can smoke in under an hour that are perfect for weeknight smoker meal. (Check out my post here.)
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Smoked Venison Steak Fajitas Preparations
If you are going to take the time to make fajitas in the smoker, then you need to make your own fajita rub which like my Venison Tacos starts with chili powder and ground cumin as the base ingredients. Then just add some Kosher salt, dried minced garlic and crushed red pepper flakes.
Apply the rub liberally to a pound of venison chops or steaks. Reserve at least a teaspoon of the rub for the vegetables. (If you are looking to speed this meal up, chops will cook faster because they are smaller.)
Preheat your electric smoker to 225°F and add wood chips according to the manufacturer’s directions. We like to use hickory for its smokey flavor. Allow the meat to sit at room temperature with the rub on it while your smoker comes up to temperature.
While the meat is sitting, you can start to prepare the peppers and onions. Slice an onion or two, two or three bell peppers and a jalapeño (remove the seeds for less heat). Mince 3-4 fresh garlic cloves.
Once your smoker has filled with smoke, you can add the meat to the electric smoker.
Melt 1/4 cup of butter (use ghee to make it Whole30) in a skillet over medium heat. Add the vegetables and lower the temperature so they will cook slowly while the meat is in the smoker. Once the vegetables have cooked down, add the remaining rub to the peppers and onions.
Serve
Remove the venison from the smoker when the meat has reached an internal temperature of 145°F. Slice the meat into thin strips and add it to the pepper and onion mixture. Serve as desired.
We like to top our fajitas with salsa, guacamole, sour cream and cheese on a flour tortilla, but if you are looking to have Whole30 Fajitas, you could serve them on a lettuce wrap with guacamole and compliant salsa or you could have fajita bowls by serving the meat over rice or cauliflower rice or hash brown potatoes. The possibilities are endless. And don’t forget to save your leftovers for Whatcha’ Got Omelette or Clean Out the Fridge Breakfast Hash.
Smoked Venison Steak Fajitas
Equipment
- electric smoker
- hickory chips
- skillet
Ingredients
Fajita Dry Rub
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1½ tsp Kosher salt
- 1 tsp dried minced garlic
- ½ – 1 tsp red pepper flakes
Vegetables
- 2 bell peppers color of choice
- 1 medium red onion
- 3-4 cloves minced garlic
- 1 jalapeno seeds removed if desired
- ¼ cup better or ghee
Smoked Venison Steak
- 1 lb venison steaks or chops
Instructions
Dry Rub
- Add all the dry rub ingredients together in a mason jar.
- Shake to mix throroghly.
Smoked Venison
- Reserve 1 teaspoon of rub for the vegetables.
- Apply the rub liberally to the meat on both sides. Allow to sit while the smoker comes up to temperature (225°F) and fills with smoke.
- Smoke the meat for about 1 hour. Meat should reach an internal temperature of 145°F.
Vegetables
- After the meat has gone in the smoker, slice the peppers and onions.
- Melt butter or ghee in a skillet over medium heat.
- Add onions, peppers and garlic. Saute until vegetable become soft.
- When the vegetables have cooked down (about 30 minutes), add the reserved rub and turn the burner back to low. Allow vegetables to continue to warm until the meat is done.
Fajitas
- After the meat comes out of the smoker, slice into strips and add to the vegetables.
- Server with guacamole, salsa and cheese on tortillas or to make it Whole30, serve on lettuce wraps, cauliflower rice or over hash browns with guacamole and compliant salsa.
