We live in deer country, and thus one of the most accessible, local, and natural meats around is venison. Neither Caitlyn nor I currently hunt, but through our network of relationships, (i.e. the local wild game butcher who happens to be a good friend), we have been able to obtain a plethora of venison that continues to last us through the winter. Admittedly, the abundance of venison in our diet can lead to a sense of food monotony, thus we continually look for new ways to prepare and serve venison. Our latest idea: Venison Fajitas.
I defrosted a few venison steaks and then let them marinade in a homemade brine consisting of hot pepper juices, garlic, salt, pepper, habanero sauce, and whatever else I felt like splashing together. The spicy, acidic marinade added quite a zing to the gamy flavor of venison. 
Once my steaks had adequately bathed (after about a day and a half) I was ready to throw together the fajitas. I chopped my green peppers and onions, minced a little garlic, and halved some grape tomatoes.
I let the green peppers, onion, and garlic cook for a while before adding the tomatoes so as not to turn the tomatoes to mush. Meanwhile, I cut the steaks into strips and then added them to the skillet with the veggies. As the meat cooked, I stirred in a fajita spice mixture to coat the veggies and meat. Mine came out of a packet but in the past we have made our own with basic spices like paprika, chili powder, crushed red pepper flakes, and cumin. Delicious.
Once the meat cooks to the desired level, simply plate the contents of the skillet into warm corn tortillas and gobble them up. It really warms the innards.
He Sowed She Sewed 