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Nebraskaland December 2019

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18 Nebraskaland • December 2019 IN THE FIELD PHOTO BY JENNY NGUYEN-WHEATLEY By Jenny Nguyen-Wheatley VENISON AND CHEESE DIP This recipe is for the queso lovers, and those looking to satisfy hungry visitors during the holidays or on Husker game days. Makes: 4 cups Prep Time: 5 minutes Cooking Time: 30 minutes Ingredients: • ½ to ¾ pound of ground venison • Vegetable oil • ¼ teaspoon of onion powder • ¼ teaspoon of garlic powder • ¼ teaspoon of cumin • ½ teaspoon of chili powder • ½ teaspoon of ground coriander • 1 large jalapeno pepper (seeds and ribs removed), diced • 3 tablespoons of butter • 3 tablespoons of flour • 1 cup of warm milk, plus extra • 10-ounce can of Original Rotel Diced Tomatoes and Green Chilies • 2 cups of shredded cheddar cheese • ½ cup of shredded Monterey Jack Cheese (or Havarti) • Kosher salt to taste • Freshly cracked black pepper, to taste • Cayenne pepper, to taste • Freshly chopped cilantro, to taste • Tortilla chips 1. Coat the bottom of a pan with oil and heat over medium- high. Brown ground venison, breaking up the meat with a wooden spoon. Season with salt, pepper, onion powder, garlic powder, cumin, chili powder and ground coriander. Add diced jalapeno and sauté for 2 minutes. Remove meat from heat and set aside. 2. Melt butter in a medium{nonstick{saucepan over medium heat. Whisk in flour and cook for 2 minutes, stirring often. Turn heat to medium-low. Gradually whisk in the warm milk, and continue stirring until you get a smooth sauce. 3. Turn heat down to low, and then stir in the shredded cheese until melted and fully incorporated. Then stir in the Rotel and cooked ground venison. Take sauce off heat when heated through – be careful not to scorch the bottom . 4. Stir in chopped cilantro, cayenne pepper, salt and pepper to taste. If the dip is too thick, thin it out with more warm milk. Serve warm with tortilla chips. Set a slow cooker on "warm" to keep this dip hot at parties, stirring occasionally.

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