I flicked the light on and started down the stars; glancing up I noticed, as I usually do, the remnants of hunts past – the photos, the arrows, and the antlers. I keep these items on the landing above my stairwell and each day that I pass them they remind me of many great memories. These things mean a lot to me, but they aren’t the most meaningful way that I remember and celebrate past hunts.
I continued down the stairs and turned the corner, heading to the place that I keep the prized possession of hunts past – the deep freezer.
Spring is certainly here, and summer is well on its way. Fall feels like a distant memory and a faraway future to be had again. There is no better time to fire up the grill, thank the Lord for last season, and whet your appetite for the next. That is what we did this weekend.
Meals and memories. Friends and Fajitas.
When preparing venison for fajitas, I like to marinate it for 4-8 hours in two parts orange juice, one part white vinegar, along with some salt, pepper, and Camp Dog Cajun Seasoning. (Get a free sample of Camp Dog. Trust me, you will be glad you did.)
Core and slice some bell peppers, adding them to a large zip-loc bag with a couple of tablespoons of olive oil, and a dash of garlic powder.
Fire your grill up and get it nice and hot. Remove your venison from the marinade and let it rest at room temperature for a bit. Season the meat again with your choice of seasonings. I continue to use Camp Dog, cut with some Lawry’s to bring the heat down for my guests.
Cooking the venison and peppers on the grill is simple. Give the venison 5-6 minutes on each side, turning just once. Cook the peppers at the same time, checking for your preferred firmness along the way.
Remove the venison from the grill and let it rest for a few minutes. This will seal in the juices as the inside continues to cook. Slice the venison thin and set it out with rest of the spread, buffet style.
The wonderful thing about fajitas is that the meal is simple to cook, and the buffet-style serving allows each person to ‘build’ their meal as they see fit.
My fajitas? Wheat tortilla, brown rice, venison, bell peppers, hot salsa, jack cheese, and a squeeze of lime juice.
Photos, bloody arrows, and antlers make great keepsakes, but nothing from a hunt means more to me than a good meal.