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“Oryx Fajitas”

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 -6 servings


  • 1 pound oryx venison, elk or beef backstrap
  • Salt and pepper
  • 6 tablespoons grape seed oil
  • 2 cup red pepper sliced
  • 2 cup onion sliced
  • 2 cup mushrooms sliced
  • 10-12 flour or corn tortillas
  • 1 cup cilantro roughly chopped
  • 1 avocado thinly sliced
  • 1 cup cheese
  • 2 limes cut into wedges


  • Season the meat on both sides with salt and pepper.
  • Heat two large skillets on high heat, and add 3 tablespoons of grape seed oil in each. Place the onions, peppers, and mushrooms in one and the oryx meat in the other.
  • Brown the oryx meat for 3-4 minutes on each side, until no more than medium rare. Remove from the heat and let rest on a cutting board for at least 5 minutes so that the juices retreat back into the meat.
  • Season the vegetables with salt and pepper and stir. Reduce heat to medium and let them cook for 15-20 minutes until they are completely tender.
  • To assemble the fajita, slice the oryx meat into thin slices and layer it on a tortilla. Next add a few tablespoons of the vegetables, cilantro, avocado, cheese and a good dose of lime juice. Enjoy!