Venison Queso

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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.

Prep Time5

Cook Time20

Total Time25

Course: Appetizers

Cuisine: American

Keyword: grilled queso, queso, Rotel dip, Velveeta dip with venison

Servings: Servings

Calories: 423kcal

Author: Milisa

Ingredients

1 ½ pounds ground venison
¼ cup steak rub
3 tablespoons bacon grease divided
1 large onion diced
32 ounces Velveeta
2 10 ounce cans RoTel Tomatoes & Green Chilies
½ cup heavy cream
1 tablespoon granulated garlic
1 teaspoon ground cumin
2 sliced green onions for garnish
2 tablespoons chopped cilantro for garnish
½ cup diced tomatoes for garnish
Tortilla Chips for serving

Instructions

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

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