11/2 lbs. venison round steak
1 T. Adolph’s meat tenderizer
1/2 cup lime juice
1/4 cup tequila
1/4 cup pickled jalapeño juice
2 T. soy sauce
1 T. chili powder
2 tsp. ground cumin
1/4 cup plus 2 T. olive oil, divided
4 medium yellow onions
6 to 12 slices pickled jalapeño
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
Flour tortillas, warmed just before serving
Salsa or picante sauce
Place steak in glass casserole dish. Sprinkle with meat tenderizer. In measuring cup, combine lime juice, tequila, jalapeño juice, soy sauce, chili powder and cumin; stir well. Add 2 tablespoons of the olive oil and stir again. Finely mince 1 onion and stir into to lime juice mixture. Pour over steak. Top with sliced pickled jalapeños. Cover and refrigerate overnight or up to 2 days for thicker or less tender meat.
When ready to cook, slice all the bell peppers and the remaining 3 onions into thin strips. Sauté peppers and onions in remaining G cup olive oil. While vegetables are cooking, grill steak to desired doneness. Slice steak into thin strips and serve with sautéed peppers and onions, allowing each person to roll up some meat, vegetables and salsa in a flour tortilla.
Ronald Le Beaumont and Dominique Cone
Cheyenne, WY
From— Hunting Rewards: Members’ Game Recipes