“The ghostly winter silence had given way to the great spring murmur of awakening life.”
― Jack London, The Call of the Wild
Last fall I received the most generous gift from my father Jeff in Oregon. A box filled with fresh whitetail venison, perfectly wrapped in white butcher’s paper, which was harvested from our Eastern Oregon hunting grounds. A lover of wild game varieties of both big and small, I’m happy to use the best of what’s around to make something beautiful, worth sharing.
With Spring’s archery Turkey hunt less than a month away and an abundance of Pacific Northwest Salmon soon to be fished from our waters, my days visualizing recipes to come feel like a dream.
Mango Venison Fajitas // serves 4
Juice of 3 limes
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup cilantro, chopped
1 jalepeno, seeded and diced
2 teaspoons oil
1 tablespoon tamari or low-sodium soy sauce
1 pound venison or elk, trimmed, cut into 1/2-inch strips
3 julienne-cut bell peppers (assorted colors)
1 cup thinly sliced red onion
2 cloves garlic, minced
1 medium sized mango, sliced
1 medium avocado, sliced
Green onions, chopped for garnish
Cantina style salsa
Combine lime juice, cumin, salt, cilantro, jalepeno, oil, and tamari/soy sauce in a medium bowl, tossing well to coat. Refrigerate and let marinate up to 3 hours.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Discard marinate mixture, add meat to pan; sauté 4 minutes or until done. Remove from pan.
Recoat pan with cooking spray. Add peppers and onion; cook 6 minutes or until tender. Add garlic and meat; cook for 3 minutes. Remove from heat.
Warm the tortillas according to package instructions. Serve venison mixture with tortillas, mango, avocado, green onions, and cantina style salsa.