Grilled Venison Backstrap Fajitas

Fajitas are one of those foods that just give my soul life. They’re delicious, satisfying, and easy to whip up for a weeknight meal.

Backstrap Venison Fajitas

Thanks to the plethora of hunters in my family, I had a freezer full of venison, and it was about time I used it up.

This recipe is super tasty, and it generously serves two people. If you don’t want to use venison, a beef flank steak will work just fine.

First, start by washing and drying your backstraps.

Backstrap Venison Fajitas

Next, thin the meat by cutting it into lengthwise strips and pound them till their thin. Season generously with your favorite fajita seasoning- which for me is Old El Paso.

Backstrap Venison Fajitas

Now you take a lime, and squeeze half of it into a glass baking dish.

Backstrap Venison Fajitas

Set the meat into the glass baking dish and squeeze the other half of the lime on top.

Backstrap Venison Fajitas

Marinate for about two hours in the refrigerator, then they are ready to grill!

I used a George Foreman, and it took approximately 3 minutes.

Backstrap Venison Fajitas

Ya can’t have fajitas without the veggies, so it’s time to get cutting.

Backstrap Venison Fajitas

Saute the veggies in oil until soft, then sprinkle with fajita seasoning.

Backstrap Venison Fajitas

Slice up the meat into bite-sized strips, then  saute it with the veggies for about 2 minutes.

Backstrap Venison Fajitas

Serve with tortillas, cheese, and sour cream.

Backstrap Venison Fajitas


Backstrap Venison Fajitas


Venison Backstrap Fajitas


  • 2 Backstraps
  • 1 Lime
  • Fajita Seasoning
  • 1 Serrano Pepper
  • 1 Red Onion
  • 1 Bell Pepper
  • 1-2 Tablespoon Oil


  1. Wash and pat dry the meat.
  2. Thin the backstrap to mimic a flank steak. Cut through the top third of the backstrap lengthwise, stopping about ½” before cutting all the way through. Once the top third has been cut, flip the backstrap over and repeat with the bottom third, making sure you can open the backstrap up into a flat, uniform piece.
  3. Now that you have 6 thin slices of meat, generously season the meat with fajita seasoning.
  4. Cut the lime in half, and squeeze half of the lime into a glass dish. Place the meat inside the dish, and squeeze the other half of the lime on top.
  5. Marinate the meat in the fridge for 2 or more hours, or overnight.
  6. Grill the meat.
  7. Cut into bite-sized stripes.
  8. Slice the onion and peppers, then Sautee with oil over the stove top until the veggies are soft. Sprinkle with fajita seasoning.
  9. Once the veggies have softened, add in the strips of meat. Sautee together for 2 minutes.

Serve with Sorrento cheese, tortillas, and sour cream or plain Greek yogurt.


What are your favorite recipes? Let me know your thoughts in the comments! And once you give this recipe a try, let me know how you like it.♥

For more easy and delicious recipes, check out my new book, The Smart Girl’s Guide to Surviving Her Twenties, available online and in print on Amazon Thought Catalog, and Barnes and Noble.

Follow me on Insta: @courtneylivin and on Pinterest: Courtney Livingston

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Delicious Grilled Venison Backstrap Fajitas by Courtney Livingston

36 thoughts on “Grilled Venison Backstrap Fajitas

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