Green Garlic and Venison Fajitas
This meal is all scavenged from the wilderness of Arkansas. Here you have the essence of what the Arkavore is all about!
5 Green Garlic cloves with stems. Cut up in half inch pieces
1 lb. Venision Flank, tenderloin, liver or tongue (chuck works well too)
1 small onion, cut in 1 inch pieces
1/2 lb. spinach sauteed in olive oil with venison, garlic, onion
Cayenne pepper flakes, Sea Salt, Pepper
Cook garlic, onions in oil, butter, or rendered bacon fat, then add venison cut into small pieces or strips against the grain of the meat. Enjoy on a cold day after you've just taken your first buck of the season. Warm up some tortillas over the coals and you've got a small campfire feast. - The Arkavore-