A savory blend of ground pork and venison, pepper jack cheese and zesty Rotel tomatoes gives everyday queso a run for it’s money. Creamy and rich with layers of subtle heat and real smoke flavor, this riff on a Southwestern classic can be served as starter or the main attraction.About the cut: Ground venison is extremely lean, which can be tricky when making burgers. Using a mix of 80% venison and 20% pork belly enhances the flavor of patties while adding just the right amount of fat to create a deliciously juicy and tender burger. This recipe was created by our partner, Allie D’Andrea from Source to Smoke, who made the dish on our Bronco Pro Drum Smoker, but you can make it on your grill or smoker.
