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.
