If you're looking for something other than burgers or spaghetti to make with a batch of ground venison, I highly recommend you try our unique recipe for venison queso. This recipe goes a long way with a hungry crowd for a football game day or a Thanksgiving Day appetizer. What's more, it has just the right amount of heat that is perfect for spice-sensitive folks and for those who chew on Carolina Reapers for fun.
Ingredients:
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon dried oregano
- 1 lb. ground venison
- 2 tablespoon butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 fresh jalapeño pepper, finely diced (remove seeds for milder heat)
- 2 chipotle peppers in adobo sauce, chopped
- 1 ½ cups milk (whole or 2%)
- 1 cup cream cheese
- 1 1/2 cup sharp cheddar cheese, shredded
- 1 1/2 cup Monterey Jack cheese, shredded
- Fresh cilantro for garnish
Instructions:
1. In a separate bowl, combine chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, crushed red pepper flakes, and oregano. Mix well.
2. In a large pot or Dutch oven over medium heat, melt the butter. Cook venison with seasonings. Add the onion and cook until softened, about 3-4 minutes. Add garlic, jalapeño, and chipotle peppers and sauté for another 2 minutes.
3. Slowly pour in the milk, stirring constantly. Once the milk is warm, add in the cream cheese, stirring until melted and smooth.
4. Reduce heat to low and slowly add in the shredded cheeses, a handful at a time, stirring continuously until completely melted and creamy.
5. Pour into a serving bowl and garnish with fresh cilantro. Serve warm with tortilla chips, soft pretzel bites, or fresh veggies.
