Recipe is from Dr. Tooley Towns, who says quantities depend on the number of people being served.
Fresh garlic, minced
Bell peppers, sliced
Green chilies, sliced
Corn or flour tortillas
1. Cut venison into thin strips and marinate in lime juice, cumin, garlic and Italian dressing.
2. Grill venison over hot coals.
3. Sauté onions, bell peppers and chilies on the grill.
4. Serve with either corn or flour tortillas, sour cream and salsa.