Venison Queso

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1:30 - Prep 0:20 / Cook 1:10

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.

4-6 Servings


Venison Queso
  • 32 ounces Velveeta cheese
  • 16 ounces Pepper Jack Cheese
  • 2 10-ounce cans Rotel
  • 1 jalapeño, diced
  • 1/2 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb ground venison
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground coriander
  • 1/2 cayenne pepper
  • 2 tablespoons vegetable oil
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Step 1 Of 11
1. Fill 1/2 of the charcoal basket with briquettes and preheat the grill to 275-300°F.
2. In a medium bowl, combine the ground venison and pork with he kosher salt, cayenne pepper, sage, black pepper, crushed red pepper, coriander and cayenne pepper until the spices are thoroughly incorporated. Set aside for 20 minutes.
3. Coat a cast iron skillet or grill-safe pan with vegetable oil over medium high heat.
4. Break the venison mix into small chunks and sear in the hot pan, cooking the meat in 2-3 batches to avoid overcrowding the pan.
5. Place the seared venison in a bowl and set aside.
6. In the same pan, sautee the onions over medium heat for about 5-7 minutes.
7. Add diced jalapeño to the skillet and cook for 1-2 minutes. Add the diced garlic and cook for 1 more minute.
8. Remove from heat and drain any excess fat.
9. In the cast iron skillet, add Velveeta, pepper jack cheese and Rotel and mix.
10. Place the cast iron skillet directly on the grill. Close the lid and cook for 45 minutes to an hour, stirring every 20 minutes.
11. Remove from heat and serve warm with tortilla chips for dipping.
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