Venison Taco Dip
Planning a party? Whether you’re watching the big game or just spending time with friends reliving your successful big game hunt, this Venison Taco Dip is one dish that elevates the typical tailgate fare. Try it with ground turkey instead of venison!
From the new WildCheff Cookbook
1 ¼ lb. of ground venison
2 – Tbsp. of Wild Cheff Tex/Mex
OR Southwestern Smoky Paprika
& Chili Blend Spice MIx
2 – Tbsp. of Wild Chef Air-Dried Shallots
2 – Poblano peppers, diced & sautéed
2 – 8 ounce packages of cream cheese, softened at room temperature
1 – 16 ounce container of sour cream
1 – 8 ounce bag of Mexican blend shredded cheese (without spices)
4 – Tbsp. of olive oil
2 -3 Tbsp. of your favorite salsa
Salt & Pepper to taste
1. Preheat oven to 375-degrees F.
2. Set cream cheese on counter and bring to room temperature. Once at temperature, place cream cheese into a bowl and mix with sour cream.
3. On top of stove, heat up burner on medium high heat. Heat olive oil in large saute pan and add poblano peppers and shallots.
4. When peppers are half-cooked, add venison, Tex/Mex Blend, and salt, then cook through – stirring regularly.
5. Remove from heat.
6. Pour salsa into cooked burger mixture in pan and stir until it is incorporated.
7. In a casserole or baking dish, pour burger mixture and spread evenly. Sprinkle generous amount of cheese to cover over burger then top with cream cheese/sour cream mixture.
8. Place into oven for 30 minutes.
9. Remove from oven; serve with taco chips.