Grilled venison fajitas

Three round flat bread topped with colourful food on long wooden board, more dishes around it.
These grilled venison fajitas will surely become a favourite meal. They’re packed with fresh flavours, colourful veggies and naturally lean and tender venison.

Prep Time 10 minutes
Cook Time 20 minutes
Marinate time 30 minutes
Total Time 1 hour
Course Dinner, Lunch
Servings 4 people



  • ¼ cup olive oil
  • 1 lime juiced
  • 1 orange juiced
  • 2 cloves garlic peeled
  • ½ cup Superb Herb coriander roughly chopped
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 red chilli optional

To serve:


  • Add all marinade ingredients to a blender and blitz until well combined. Pour into a bowl with the venison medallions and leave to marinade for at least 30 minutes (or overnight).
  • When ready to cook, preheat the barbecue to medium-high. Remove the venison medallions from marinade, drizzle the grill plate with oil, then fry for 4-6 minutes for medium rare. Rest for 5 minutes before slicing into chunky strips
  • Fry the capsciums and onion slices for 10-15 minutes, until charred and caramelised. Heat tortillas on the grill.
  • Scoop and roughly mash the avocados in a small bowl. Squeeze over the juice of 1 lime and season with salt.
  • To serve, load warmed tortillas with barbecued vegetables, mashed avocado, fresh herbs, chillies (if using) and chunky venison strips. Squeeze over lime juice and enjoy.
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