Venison (or Beef) Fajitas – Slow Cooker Recipe

I don’t know about you, but I love using my Crockpot.  There’s something so nice about preparing dinner first thing in the morning, forgetting about it, then getting to enjoy it later without a lot of last-minute prep!  This is a great recipe for helping venison be more tender and taste more like beef.  We loved how it turned out!  Oh, and the leftovers reheat great the next day!

Venison (or Beef) Fajitas in the Slow Cooker

1 1/2 pounds of venison (it doesn’t have to be a great cut, since you’ll be cooking it all day) or beef
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt (I may use 1/4 tsp. next time, since I thought it was a little salty)
1/4 tsp. black pepper
2 Tbsp. low-sodium soy sauce
1 jalepeno pepper, seeded and chopped
3 cloves garlic, minced
2-3 bell peppers, any color, sliced
1 onion, sliced
for serving: whole wheat tortillas, torn spinach leaves, cilantro, sour cream, grated cheese, tomatoes, etc.

In a small bowl, combine spices.  Rub over all sides of meat.  Place meat in slow cooker. On top of meat, add soy sauce, jalepeno pepper, garlic, peppers, and onion.

Cook on high for 5-6 hours or until meat is tender enough to be shredded with a fork.

Serve on whole wheat tortillas, topped with fixings of your choice (we used spinach, cilantro, Monterey Jack cheese, and sour cream).

Serves 4-6.  Enjoy!

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