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I spent this last weekend giving cooking seminars at the Central Washington Sportsmen Show in Yakima. I was joined by fellow “Cook With Cabela’s” ambassador Tiffany Haugen, along with her husband Scott, who delivered some great tips on butchering big game. The Haugens aren’t just some of the nicest people you’ll meet, but they’re also great about sharing all their cooking knowledge. Every time I get to hang out with them I learn something new and, most importantly, eat really well. Tiffany is a great cook who somehow manages to turn out amazing meals without overly complicating the cooking process. On Friday she made a superb blackened salmon with citrus salsa for the entire crowd, but, being a Tex-Mex addict, my favorite dish of the weekend were these easy, delicious venison fajitas.

Before I said goodbye yesterday, I bought every one of Tiffany’s cookbooks. I’d suggest you consider doing the same. You can find them at tiffanyhaugen.com. As proof of their generosity, you can find many of Tiffany’s recipes there as well.

Tiffany Haugen’s Venison Fajitas

Ingredients
1 lb. venison, sliced
2 Tbsp. olive oil
1 cup red onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced

Fajita Spice Rub
1 Tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. black pepper
1/2 tsp oregano
1/2 tsp. paprika
1/4 tsp. granulated garlic
1/4 tsp. cayenne pepper

Directions
In a medium bowl, mix the spice rub ingredients. Completely coat the sliced venison with the rub and let it sit for 20 minutes, or up to six hours, in the refrigerator.

Heat the olive oil in a large skillet set over medium-high to high heat. Add the onions and cook until they just start to get soft and char. Add the peppers and cook quickly, removing all the vegetables once the peppers are still a bit crisp.

Add more oil to the skillet if necessary, then sear the sliced venison quickly. Take care not to overcook the thinly sliced meat. Add the vegetables back to the skillet to reheat, then removed quickly and serve with warm tortillas.

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