Barbecued Venison Fajitas

• 1/2 tablespoon olive oil
• 1 poblano pepper, seeds and stems removed, cut into thin strips
• 1 medium red onion, cut into thin strips
• 1- 6 ounce portion of venison loin, trimmed of all fat and silver skin, cut into thin strips
• salt to taste
• black pepper to taste
• 1/2 cup favorite barbecue sauce
• 1/4 cup grated jalapeno-jack cheese
• 4 - 6 inch corn tortillas, warmed

1. Heat oil in a medium saute pan over medium-high heat.
2. Add poblano pepper and onion and saute for 1 minute, leaving onion crunchy.
3. Season venison strips with salt and pepper, add to pan and saute for 1 minute, to quickly brown the meat.
4. Add barbecue sauce.
5. Remove from heat and stir in cheese, until incorporated into sauce.
6. Spoon mixture into the center of each tortilla and roll into a cylinder.
7. Keep warm.

olive oil, pepper, red onion, portion, salt, black pepper, barbecue sauce, cheese, corn tortillas

Taken from www.foodandwine.com/recipes/barbecued-venison-fajitas (may not work)