Chinese Water Deer Steak Fajitas

Ingredients

• 350 g Chinese Water Deer wild venison steak, cut into strips 5 mm thick
• 20 ml rapeseed oil
• 150 g red pepper, sliced
• 150 g yellow pepper, sliced
• 150 g red onion, sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp dried oregano
• 1 g fine salt
• 4 small flour tortillas (about 160 g total)
• 1 avocado (about 150 g flesh), sliced
• 100 g plain yoghurt
• 1 lime, cut into wedges
• 10 g coriander leaves

Method

1. 1

   Mix the paprika, cumin, oregano and salt in a small bowl. Prepare the peppers, onion and toppings first, then slice the venison on a separate board and clean the raw-meat preparation area.

2. 2

   Heat half the oil in a wide frying pan. Add the peppers and onion and cook for 7–8 minutes, stirring until softened and lightly browned. Transfer to a bowl.

3. 3

   Add the remaining oil to the pan. Toss the venison with the spice mixture and cook in two batches for about 3–4 minutes each, turning the strips so all sides meet the heat.

4. 4

   Return the vegetables and all the venison to the pan. Add 30 ml water and stir for a further 2–3 minutes. Check the thickest strips with a clean food thermometer; they must be piping hot and cooked through at 70°C for 2 minutes. Extend the cooking if needed.

5. 5

   Warm the tortillas according to the packet instructions in a separate pan or oven. Put the avocado, yoghurt, coriander and lime wedges into serving bowls.

6. 6

   Fill each tortilla with the hot venison and peppers, then add avocado, yoghurt and coriander. Squeeze over lime juice and serve at once.