Healthy eating: Elk fajitas |

Healthy eating: Elk fajitas

Lauren Blair

— As hunting season approaches, elk makes for a versatile and lean meat option that can be made into a wide variety of healthy meals. The following recipe for elk fajitas is quick, easy and makes delicious leftovers to keep the family fed through the week. Try mixing extra spice rub and keeping it on hand for the next batch — you’ll definitely want to make these again!

Elk Fajitas

• 1 lb elk backstrap

• Grapeseed oil

• 1 yellow onion, sliced

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced


• Corn or flour tortillas

• Shredded cheese

• Sour Cream

• Cilantro, chopped

• Lettuce, chopped

• Salsa and/or guacamole

Spice rub:

• 1 tsp kosher salt

• 1 tsp garlic power

• 1 tsp cumin

• ½ tsp chili powder

• ½ tsp paprika

Season whole elk backstrap with ¾ of the spice rub. Cover and let sit for 30 to 60 minutes.

Cut the backstrap into thin slices and season with the remaining spice rub. Place a cast iron pan on the stove on medium to medium high. When hot, add a couple tablespoons of grapeseed oil, add sliced backstrap and cook for only a few minutes. Remove from the pan and set aside.

In the same pan, add more oil and sauté the vegetables briefly, about 3 minutes, so they are cooked but retain some crunch. Add elk meat back into the pan and remove from heat.

Serve on hot tortillas with all the fixins!

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