Bob'S Venison Fajitas

• 1 lb. venison
• Adolph's meat tenderizer
• 3 Tbsp. Worcestershire
• 1/2 c. red wine vinegar
• 1 tsp. Tony's seasoning
• flour tortillas
• 2 large onions
• 1/2 head lettuce, chopped
• 8 oz. shredded Mexican cheese
• 1 bunch chopped green onions

1. Cut meat in thin strips.
2. Sprinkle with meat tenderizer.
3. Let stand 1/2 hour or overnight in refrigerator.
4. Then put in marinade, Worcestershire sauce, red wine vinegar and Tony's seasoning.
5. Let stand 30 minutes.
6. Cook meat on hot grill or in hot black iron skillet on stove.
7. Keep hot on side.
8. Saute onions and put on side.
9. Heat tortillas one at a time on griddle or in black iron skillet.
10. Place tortilla on a plate.
11. Make a line of venison.
12. Spoon on a line of sauteed onions.
13. Sprinkle on cheese, green onions, lettuce and picante.
14. Roll tortilla and enjoy! Great for breakfast.

venison, s meat, worcestershire, red wine vinegar, flour tortillas, onions, head lettuce, cheese, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=634283 (may not work)