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#6101269 - 12/25/15 10:22 AM Venison fajitas?
rexmitchell Offline
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Registered: 02/11/13
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I had a processor that used to make venison fajitas for us before we got cross ways. I think they used cuts of the hams, anybody ever done this?
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#6101313 - 12/25/15 10:52 AM Re: Venison fajitas? [Re: rexmitchell]
bill oxner Online   content
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Registered: 11/03/09
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Any good cut should do. I'd grill them a little first, then slice them, and put them in a sizzling pan with sliced onions. The grilling seems to make them not sweat in the sizzling pan. I do it with chicken breast. Here you go;

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#6102230 - 12/26/15 06:51 AM Re: Venison fajitas? [Re: rexmitchell]
kmon1 Online   content
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Registered: 09/27/06
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Loc: Texas
The muscles in the hams are easy to separate from each other. For fajitas take one of those, slice it with the grain in what ever thickness you want I usually try to keep it half to 5/8 thick. Use those like a skirt steak and enjoy.

When I process deer I break down the hams into each muscle then vacuum pack and freeze each muscle. Those can then be used for fajitas, roast, steaks, jerky... what ever you are wanting to cook
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#6115307 - 01/02/16 07:13 PM Re: Venison fajitas? [Re: rexmitchell]
bill oxner Online   content
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Registered: 11/03/09
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I got some blackstrap from Payne today. I'll show you how next week.
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#6115530 - 01/02/16 09:06 PM Re: Venison fajitas? [Re: kmon1]
oldoak2000 Offline
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Registered: 09/16/07
Posts: 2096
Loc: Valley View, TX
Originally Posted By: kmon1
The muscles in the hams are easy to separate from each other. For fajitas take one of those, slice it with the grain in what ever thickness you want I usually try to keep it half to 5/8 thick. Use those like a skirt steak and enjoy.

When I process deer I break down the hams into each muscle then vacuum pack and freeze each muscle. Those can then be used for fajitas, roast, steaks, jerky... what ever you are wanting to cook


x2 - best way to enjoy venison!

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#6120511 - 01/05/16 04:02 PM Re: Venison fajitas? [Re: rexmitchell]
bill oxner Online   content
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Registered: 11/03/09
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I'm making fajitas for dinner tonight. Here is just a tip of the blackstrap, with the silver skin still on.



I've removed the silver skin and cut it with the grain for grilling. I've preached cutting or grinding the meat when it was still mostly frozen. Here's a good example. You all know that venison has no marbling. It will go in a pan with oil and onions after grilling.




An age old question is can you thaw and re freeze? I stuck the remainder back in the freezer.
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#6120736 - 01/05/16 05:58 PM Re: Venison fajitas? [Re: rexmitchell]
bill oxner Online   content
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Registered: 11/03/09
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I just finished the fajitas. They were great. I first grilled the two in the previous picture. I could have eaten them like this.




But, there is more. Man can not live on meat alone. He must also have nachos and guacamole.




The oil and onions add a lot of flavor .




I'm stuffed.




I made two, and only ate one. I wrapped the second one and will have it for dinner Friday night.
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill




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#6121562 - 01/06/16 08:57 AM Re: Venison fajitas? [Re: rexmitchell]
redchevy Offline
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Registered: 10/25/04
Posts: 23913
Loc: Texas
Looks great Bill! food
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#6121584 - 01/06/16 09:08 AM Re: Venison fajitas? [Re: kmon1]
bill oxner Online   content
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Registered: 11/03/09
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Loc: Richmond
[quote=kmon1]The muscles in the hams are easy to separate from each other. For fajitas take one of those, slice it with the grain in what ever thickness you want I usually try to keep it half to 5/8 thick. Use those like a skirt steak and enjoy.

When I process deer I break down the hams into each muscle then vacuum pack and freeze each muscle. Those can then be used for fajitas, roast, steaks, jerky... what ever you are wanting to cook [/quote

You guys take notice. First slice it with the grain, next slice it across the grain for the sizzling pan and onions.]
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