Venison fajitas

• 1 tbsp oil (or if you have a really great nonstick pan you don't need any oil)
• 16 oz venison tenderloin cut into 1/4 " mini medallions
• 1/3 cup fajita seasoning of choice
• 1 sliced onion
• 1 sliced green pepper (can use different colors and mix)
• 1 tbsp chopped garlic
• 1/2 can Diced tomatoes (or Diced fresh ripe tomato)
• 1 finely chopped jalapeno (optional)
• 1 top with cheese of choice /sour cream/ salsa
• 6 flour tortillas of choice

1. Take the venison and place in a zip lock freezer bag with the fajita seasoning and keep it in the fridge all day or over night to marinade.
2. Take your pan of choice and set it to high heat.
3. (I prefer to use my cast iron skillet but you can use non stick and void the oil or any other skillet will do), add the oil and venison after 2 minutes turn the venison to its other side and throw in all of the other ingredients (except toppings) and cook for another 2-3 minutes or until cooked to your liking.
4. You can top off a salad or place it inside of a tortilla and top with your favorite toppings!

oil, tenderloin, choice, onion, green pepper, garlic, tomatoes, cream salsa, flour tortillas

Taken from cookpad.com/us/recipes/346738-venison-fajitas (may not work)