Prepare the venison by slicing it into strips.
In a small bowl combine the cumin, chili powder, paprika, salt, cayenne pepper, and black pepper. Add the venison and toss to coat.
Meanwhile heat the olive oil in a skillet over medium-high heat. Add the venison and cook until no longer pink, about 5 minutes. Remove the venison and set aside.
Add the onion and the bell peppers and cook until tender, about 5 minutes. Add the venison to the skillet and add the tequila, making sure to add it off the heat otherwise it will flare up. Cook 2 minutes.
Serve fajitas in flour tortillas.
Make sure to take the pan completely off the heat when adding the tequila…and watch your eyebrows!
Serve with lettuce, chopped tomatoes, and sour cream.
Love Venison? Try out our Venison Stuffed Peppers.