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Antelope Fajitas

Grab your favorite margarita, some chips and salsa and enjoy these sizzling antelope fajitas!
These fajitas are made with cooked bell peppers and onions, seasoned with The Meat Unions taco & fajita seasoning, served in browned flour tortillas.

For a visual/ hands on of how I prepared this recipe, FOLLOW and check out Bloom Outdoors on Tik-Tok.


  • 1/4 cup olive oil

  • 1/4 cup lime juice

  • 1/4 cup water

  • 2 tbsp. garlic, minced

  • 2 tsp. The Meat Union taco & fajita seasoning

  • 2 lbs. antelope steak, sliced thin

  • 9 mini bell peppers, or 1 large bell pepper

  • 1/2 red onion, sliced thin

  • Butter

  • Lawry's Seasoned Salt


  1. Start by slicing your antelope steak into thin strips, make sure to remove any extra fat or tallow. Pat dry and tenderize both sides of the antelope strips before making the marinate mixture.

  2. Place strips into a bowl with a lid or a zip lock bag. Add in olive oil, lime juice, water, garlic and fajita seasoning.

  3. Set the meat in the fridge and let it marinate for 5 hours, but can also let it marinate overnight.

  4. When you're ready to cook, remove the antelope from the fridge to get it to room temperature while you prep and slice the onions and peppers.

  5. Heat a skillet over medium heat and add olive oil. Add the antelope strips cooking for 3-5 minutes (the meat should just be browned and still rare in the middle). Remove from heat immediately and transfer to a plate. Repeat process if needed.

  6. Next, add the onions and peppers to the same skillet to absorb any extra flavor from the antelope steak. Then, add a slice of butter and Lawry's and combine. Sauté for 5-7 minutes.

  7. Then add the venison to the sautéed vegetables and stir again to coat everything with flavor.

  8. Remove from heat and serve right away in a browned tortilla or rice!

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Make sure to check back next month for another "Wild Game Wednesday" recipe!

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