•1 pound venison strips •1 (16 ounce) jar Cajun Injector Creole Garlic Marinade •1/4 stick butter •1 (each) sliced bell pepper and red pepper •1 sliced onion •1 package flour tortilas
Marinate venison strips in Creole Garlic Marinade. Place strips on grill and cook until they reach desired cooked level. Melt butter in skillet and pour in vegetables; saute to desired crunchiness. Lightly grill tortillas. Serve with sour cream, salsa, and guacamole.