Venison Tri-Tip Fajitas

Smoked low and slow, seasoned with bold chipotle spices, and finished with a hot sear for a beautiful crust. This venison tri-tip is paired with colorful sautéed peppers and onions, then tucked into warm tortillas and finished with creamy crema, queso fresco, and fresh cilantro.

Ingredients

Venison

• Approximately 2 lbs venison tri-tip

• The Bearded Butchers Chipotle Blend, for seasoning

Fajita Vegetables

• 1 red bell pepper, sliced

• 1 green bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 orange bell pepper, sliced

• 1 red onion, sliced

• 2 cloves garlic, minced

• ½ jalapeño, finely diced

• 2 Tbsp The Bearded Butchers Taco Blend

• 1 Tbsp The Bearded Butchers Chipotle Blend

  

For Serving

• Tortillas

• Crema

• Queso fresco

• Fresh cilantro

Instructions

1. Smoke the Venison

Preheat your smoker to 215°F. Season the venison tri-tip generously with The Bearded Butchers Chipotle Blend. Place the tri-tip on the smoker and cook low and slow until the internal temperature reaches 120°F.

2. Prepare the Vegetables

While the venison is smoking, preheat a skillet on the smoker. Add the sliced bell peppers, red onion, jalapeño, and minced garlic. Season with The Bearded Butchers Taco Blend and Chipotle Blend. Sauté until the vegetables are tender but still have a little bite.

3. Crank Up the Heat

Once the venison reaches 120°F, remove it from the smoker. Increase the smoker temperature to 450°F.

Return the tri-tip to the hot grill for a quick sear, developing a beautiful crust on the outside while keeping the inside juicy.

4. Slice and Assemble

Remove the venison from the grill and allow it to rest before slicing thinly against the grain.

Warm your tortillas and load them up with sliced smoked venison and the grilled fajita vegetables.

5. Garnish and Serve

Finish with a drizzle of crema, crumbled queso fresco, and fresh cilantro.

Serve warm and enjoy!