Smoked Venison Steak Fajitas
A homemade fajita rub on venison steaks or chops which are smoked in your electric smoker then served with stove top sauteed peppers and onions.
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.