This creamy, cheesy One-Pot Venison Fajita Mac and Cheese is the perfect quick, camp-friendly wild game dinner.

If you’re looking for a wild game recipe that’s hearty, simple, and packed with flavor, this One-Pot Venison Fajita Mac and Cheese hits the mark. It combines tender strips of venison with classic fajita flavors—bell peppers, onions, and bold seasoning—all stirred into creamy, cheesy macaroni. The best part? It all comes together in a single pot, making cleanup quick whether you’re cooking at home or over the camp stove.

Venison is a lean, protein-packed meat that pairs beautifully with the smoky spices of fajita seasoning. When cooked quickly and not overdone, it stays tender and flavorful. This recipe works great with thinly sliced venison steak, but ground venison is an easy substitute if that’s what you’ve got in your freezer.

This dish is perfect for camp cooking too—everything simmers in one pot, no draining required. Just make sure to stir occasionally so your pasta cooks evenly and doesn’t stick to the bottom. The result is a creamy, spicy, and satisfying meal that feels like comfort food with a wild twist.

Cooking Tips for Venison & Camp Kitchens

Don’t overcook the venison: Venison is lean and can dry out quickly. A quick sear keeps it tender.
Use pre-sliced veggies: When camping, pack pre-chopped peppers and onions in a resealable bag to save time.
Fuel-efficient cooking: Since this is a one-pot meal, it’s ideal for propane or camp stoves—less fuel, less cleanup.
Customize the heat: Add jalapeños, hot sauce, or pepper jack cheese if you like it spicy.

Whether you’re back from a hunt, cooking by the fire, or just want a wild game twist on a classic comfort dish, this Venison Fajita Mac and Cheese is guaranteed to become a camp favorite.

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Easy One-Pot Venison Fajita Mac and Cheese

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Make this creamy, cheesy One-Pot Venison Fajita Mac and Cheese for a quick, camp-friendly wild game dinner. Packed with peppers, onions, and bold fajita flavor, it’s the perfect comfort food for hunters and outdoor enthusiasts.

Author: Jenn Homa
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings 1x

Ingredients

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1 lb venison steak (thinly sliced)
1 tablespoon olive oil
1 packet fajita seasoning
2 bell peppers, sliced (assorted colors)
1 medium onion, sliced
3 ½ cups chicken or beef broth
12 oz elbow macaroni, uncooked
1 cup milk
2 ½ cups shredded cheese
½ cup sour cream (optional)
Optional toppings: jalapeños, cilantro, tortilla chips, or hot sauce

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Instructions

Slice venison thin against the grain. Sprinkle with 2 teaspoons of the fajita seasoning and mix until strips are well coated.
Heat oil in a deep skillet or pot and sear the strips quickly over high heat just until browned on both sides, 1–2 minutes. Remove from skillet and set aside.
In the same skillet, add peppers and onions and sauté until softened, about 5 minutes.
Stir in remaining seasoning, uncooked macaroni, and broth. Bring to a boil, then reduce to a simmer, stirring often so the pasta doesn’t stick. Cover and simmer 10–12 minutes, until pasta is al dente and most liquid is absorbed.
Stir in milk and cheese until melted and creamy. If using sour cream, fold it in here. Add back the venison and mix well until warmed through.
Spoon into bowls and top with cilantro, tortilla chips, jalapeños, or hot sauce.