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Venison Queso

Venison Queso is the ultimate appetizer for game day, cookouts or any gathering with friends. Classic RoTel dip with smoked ground venison is so delicious.

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Brisket Queso is one of our go-to dips for entertaining and we also love these Nacho Cheese Jalapeño Poppers filled with queso.

Skillet of venison queso.

Smoked venison adds amazing flavor to queso and is full of delicious Tex-Mex flavors. It’s sure to be the hit of the party and it makes a large batch to feed a crowd.

Velveeta and venison queso ingredients.

Ingredients Needed

  • Ground Venison
  • Steak Rub
  • Bacon Grease
  • Onion
  • Velveeta
  • Rotel Tomatoes and Green Chilis
  • Heavy Cream
  • Granulated Garlic
  • Ground Cumin
  • Optional Garnishes: Green onions, cilantro, diced tomatoes
  • Tortilla Chips for Serving
Bowl of queso with chips.

Step By Step Directions

Collage: Cooking ground venison and onions for queso.

STEP 1 Mix venison with steak rub in a bowl.

STEP 2 Add ground venison and bacon grease to a skillet and cook over a hot grill fire using pecan or hickory for smoke flavor.

Stir often until browned.

STEP 4 Remove venison to bowl and add additional bacon grease and diced onions to the pan. Cooking until caramelized.

Collage making queso with venison.

STEP 5 Add Rotel tomatoes, heavy cream, garlic and cumin to the pan stirring to combine.

STEP 6 Cut the Velveeta into chunks and add to the pan with garlic and cumin. Stir constantly until cheese is melted. Add the browned venison and mix well.

STEP 7 Remove from heat.

Skillet of venison queso with green onion, cilantro and tomato garnish.

STEP 8 Garnish with sliced green onions, chopped cilantro and diced tomatoes if desired.

Small bowl of venison queso with tortilla chips.

Serve with tortilla chips or drizzle over your favorite nachos or tacos.

Recipe Notes

  • Variations: Ground sausage or ground beef can be substituted for the ground venison.
  • Salsa or picante sauce can be used in place of the RoTel Tomatoes.
  • Cook on the stove top if desired but smoking the ground venison adds the best flavor to the dip.
  • Make Ahead: Prepare in advance, refrigerate and reheat before serving.
  • Storage: Store in an airtight container in the refrigerator up to 4 days.
  • Reheat: Place in a pan and add 1 – 2 tablespoons of milk or cream. Stir until heated through.

More Ground Venison Recipes to Try

  • Grilled Venison Chili is a hearty meal with pinto beans, peppers and onions.
  • Venison Sliders is made with grilled bbq bacon venison burgers served up on dinner rolls for a tasty appetizer or family friendly meal.
  • Venison Teriyaki Meatballs are made with a homemade teriyaki sauce and make a great meal or easy appetizer.
  • Venison Snack Sticks are so easy to make and one of our most popular recipes. A great way to enjoy venison.
  • Venison Pepperoni is a great addition to homemade pizzas or serve with on your favorite charcuterie boards.
Tortilla chip dipping into venison queso.

Add this Venison Queso to your next cookout or get together, it is loaded with delicious smoked venison flavor and is sure to be a hit with the crowd.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Venison Queso in a skillet.
Yield: 12 Servings

Venison Queso

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Venison Queso is the ultimate appetizer for game day, cookouts or any gathering with friends. Classic RoTel dip with smoked ground venison is so delicious.

Ingredients

  • 1 1/2 pounds ground venison
  • 1/4 cup steak rub
  • 3 tablespoons bacon grease, divided
  • 1 large onion, diced
  • 32 ounces Velveeta
  • 2 (10 ounce) cans RoTel Tomatoes & Green Chilies
  • 1/2 cup heavy cream
  • 1 tablespoon granulated garlic
  • 1 teaspoon ground cumin
  • 2 sliced green onions for garnish
  • 2 tablespoons chopped cilantro for garnish
  • 1/2 cup diced tomatoes for garnish
  • Tortilla Chips for serving

Instructions

  1. Prepare a grill fire with pecan or hickory to 350°.
  2. Mix ground venison with steak rub.
  3. Add to a large cast iron skillet with 2 tablespoons of bacon grease. Place over a hot grill fire, stirring often until well browned.
  4. Remove to a bowl and set aside.
  5. Add remaining tablespoon of bacon grease and onion to the skillet. Cook, stirring occasionally until caramelized.
  6. Next, stir in the RoTel and heavy cream, garlic and cumin.
  7. Cut the Velveeta into chunks and add to the skillet. Stir until melted and all combined.
  8. Stir in the venison until all combined.
  9. Remove from grill.
  10. Garnish with green onions, cilantro and chopped tomatoes.
  11. Serve with tortilla chips.

Notes

  • Variations: Ground sausage or ground beef can be substituted for the ground venison.
  • Salsa or picante sauce can be used in place of the RoTel Tomatoes.
  • Stove Top: Cook on the stove top if desired but smoking the ground venison adds the best flavor to the dip.
  • Make Ahead: Prepare in advance, refrigerate and reheat before serving.\
  • Storage: Store in an airtight container in the refrigerator up to 4 days.
  • Reheat: Place in a pan and add 1 - 2 tablespoons of milk or cream. Stir until heated through.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1

    Amount Per Serving: Calories: 423Total Fat: 29gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 134mgSodium: 1188mgCarbohydrates: 11gFiber: 1gSugar: 8gProtein: 29g

    Nutritional information is estimated and may not be accurate.

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