Deer Camp Cheese Dip with Ground Elk
#SmokedCheeseDip #cheesedip #howtobbqright
Ground Elk sourced from Mossy Oak Game Keeper Butchery
Deer Camp Cheese Dip with Ground Elk at Mossy Oak CampRecipe
– 2 lb ground elk or any ground venison
– 1 small onion
– 4-5 cloves garlic minced
– 16 oz velveeta queso blanco cheese – cubed
– 8oz Monterrey Jack cheese – cubed
– 8oz sharp cheddar cheese – cubed
– 1/4 cup diced pickled jalapeño
– 2 cans original Rotel tomatoes and green peppers
– 1 Tablespoon olive oil
– 3 Tablespoons Killer Hogs TX seasoning
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cayenne pepper
Directions:
1. Prepare smoker or grill for indirect cooking at 275 degrees
2. Sauté diced onion and garlic in olive oil for 2-3 minutes until soft over medium high heat.
3. Combine TX seasoning with chili powder, cumin, and cayenne.
4. Add ground venison and seasoning blend. Cook until venison browns.
5. Remove from heat and add 2 cans of Rotel, diced jalapeño, and cubed cheese.
6. Stir to combine and place on smoker for 1 hour or until cheese completely melts. Stir every 15-20 minutes.
7. Serve warm with tortilla chips
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