Warm Venison And Cheese Dip Recipes

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WARM VENISON AND CHEESE DIP



Warm Venison And Cheese Dip image

Provided by Jayda1970

Time 45m

Yield 8

Number Of Ingredients 13

1 pound ground venison (burger)
3/4 cup chopped onion (divided)
3/4 cup chopped red bell peppers (divided)
2 tablespoons vegetable or olive oil
1 pound Mexican-style processed cheese (cubed)
1 can (12-14 ounce size) chili (no beans)
1 bottle (12 ounce size) chili sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt (optional)
1/2 teaspoon pepper (optional)
1/2 cup shredded cheddar cheese (for garnish)
baguette slices
tortilla chips

Steps:

  • Cook the venison thoroughly in large skillet with the chopped onions and peppers, saving some peppers for garnish. Drain. Transfer meat into large sauce pan. Stir in the other remaining ingredients. Cook on low-medium heat on stove top until melted (about 15-20 minutes). Place the cheese dip mixture in a serving bowl. Top with the shredded cheddar cheese and remaining peppers and onions. Serve warm with slices of baguette bread and/or tortilla chips. Great hit at a Super Bowl party!

VENISON CHEESE DIP



Venison Cheese Dip image

This recipe comes from a Taste of Home cookbook. Neighbor gave me some ground venison, had to figure a way of using it. Very tasty dip. Good to munch on while watching a football game. I've listed it "as is," but would recommend a little less chili sauce and a little more garlic when you make it. My kids loved it as did I. BTW, I added a little hot sauce to my serving- very good!

Provided by RHOS6577

Categories     Deer

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 12

1 lb ground venison
3/4 cup onion, chopped, divided
3/4 cup green pepper, chopped, divided
2 tablespoons vegetable oil
1 lb Velveeta cheese, cubed
1 (15 ounce) bottle chili sauce
1 (15 ounce) can chili without beans
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup shredded cheddar cheese
nacho chip

Steps:

  • In a large skillet over medium heat, cook venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain.
  • Stir in next six ingredients; cook until the cheese is melted.
  • Transfer to a serving dish.
  • Sprinkle with cheddar cheese, remaining onion and pepper.
  • Serve with nacho chips.

Nutrition Facts : Calories 593.5, Fat 34.8, SaturatedFat 17.5, Cholesterol 145, Sodium 2653.9, Carbohydrate 28.8, Fiber 4.9, Sugar 14.9, Protein 38.5

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