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Recipes Venison French Dip Spencer Neuharth Nov 27, 2018 (0) Course. Small Bites Serves. 4. But, over time, hamburger patties have taken the place of pork. And in this recipe, ground venison takes the place of the beef. The cheese sauce really makes the meal. To match the deliciousness of the other decadent ingredients, I added beer, German

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This smoked venison queso dip is one of my gameday favorites and is the perfect way to incorporate venison into your tailgate menu. It's also a great introductory recipe for new deer hunters who are wondering how to prepare meals from their first deer. What you need: ½- to 1-lb. ground venison with no added fat; 1 block of Velveeta

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Instructions. Preheat a skillet over medium heat. Add the ground venison and olive oil and brown the venison thoroughly. Season with salt and pepper as it's cooking. Once done, remove from heat and let cool. Cut the white cheddar cheese into small cubes. Spray the inside of your crockpot with cooking oil.

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Add the diced onion and sauté for 3-5 minutes until golden. Add the ground venison and cook until browned, about 5 minutes. Add the chili powder, garlic powder, ½ teaspoon of the salt, pepper and the juice of ½ of the lime. Cook venison taco meat for 2 more minutes, and then remove from the heat. In a bowl, mix together Greek yogurt.

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Preparation. Preheat dutch oven/pot over high heat and add oil. After oil shimmers and moves around. freely, add ground venison and spread out to cover whole pan. Add 2 tbsp taco seasoning and. allow to brown for 2-3 minutes. Continue to crumble and cook the meat until fully cooked.

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1 large 23 oz can Tostito's Salsa Con Quesa Cheese (Medium) 2 1lb bag Ground Deer Burger (cooked in chopped onion and oil with salt pepper crushed pepper flakes and garlic powder) DRAIN. small container of Sour Cream. 4 slices cheese. stir well and use Scoopables chips or Tostito chips to dip.

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Directions. In a large skillet over medium heat, cook the venison, 1/2 cup onion and 1/2 cup green pepper in oil until meat is no longer pink; drain. Stir in the next six ingredients; cook and stir until the cheese is melted. Transfer to a serving dish. Sprinkle with cheddar cheese and remaining onion and green pepper. Serve with chips.

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1. Brown the ground venison. While it's browning add in the creole seasoning, chili powder, cumin, salt, and pepper. Cook until browned. Set aside. 2. Add cubed velveeta and shredded monterey jack cheese to a small crock pot on high. 3. Once cheese is melted, add the tomato, green chiles, salsa, and meat to crock pot.

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Instructions. Add the ground venison, red onion, cumin, salt, and pepper to a deep skillet and brown over medium heat. Once fully cooked, add in the shredded pepper jack and Velveeta cheese, frequently stirring until cheese is fully melted. Add in the fire-roasted tomatoes, green chiles, and rinsed black beans, stir to combine.

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Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 3-5 minutes until golden. Add the venison and cook until browned, about 5 minutes. Add the chili powder, garlic powder, 1/2 teaspoon of the salt, pepper and the juice of 1/2 of the lime. Cook for 2 more minutes and remove from the heat.

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Directions: Brown ground venison in skillet over medium-high heat. Stir in taco seasoning and water; heat to boiling. Reduce heat and simmer uncovered for 2-3 minutes, stirring occasionally. Remove from heat and let cool. Add cooked ground venison, onions, garlic, tomatoes, peppers and cheeses to slow cooker.

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Remove the roast from the Instant Pot and set to the side on a plate. Add the butter, then the sliced onions. Sauté the onions for 5 minutes, stirring and deglazing the bottom of the pot twice during cooking. Return the venison roast to the Instant Pot, then pour in the broth, soy sauce, Worcestershire sauce, oregano, and garlic powder.

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Ingredients. 1 lb ground venison. 1-2 TBS of butter. 1/2 an onion diced. 1/2 a jalapeno diced & deseeded. 1 tsp cumin. 1 tsp salt. 1 tsp chili powder. 1 tsp fresh cracked pepper

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Steps. 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. Set the meat aside. 2. Melt butter in a medium nonstick saucepan over medium heat.

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Pour half of the cheese into a baking dish and top with the venison mixture. Sprinkle on the remaining cheese and bake until bubble, about 20 minutes. Remove from oven and serve with tortilla chips.

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Recipe Directions. In a large cast iron skillet, heat olive oil over medium high heat. Add in ground venison, onion and poblano pepper. Cook until ground venison is well browned, 5-7 minutes. Season with chili powder, oregano, paprika, cumin and salt. Mix until well combined then add in minced garlic. Cook until fragrant, about 30 seconds.