Venison Taco Dip

Serves 8

Ingredients

1 lb of ground venison

1 T of WildCheff Tex/Mex blend

2 poblano peppers diced

2 shallots diced

2 packages of cream cheese

1 container of sour cream

1 8 oz bag of taco blend shredded cheese (without spices)

2 Tbsp olive oil

2 ½ Tbsp of salsa

Directions

Preheat oven to 375 degrees.

Set cream cheese on counter and let come to room temperature. Once that is achieved, place cream cheese into bowl and mix with sour cream

On top of stove, heat up burner on medium high heat. Heat up olive oil in sauté pan and add poblano peppers and shallots. When they reach half-cooked stage, add venison, Tex/Mex blend and salt and cook through – stirring regularly. Remove and place on burner you are not using. Pour salsa into cooked burger mixture in pan and stir until it is incorporated.  In a small 8-9 inch casserole or gratin dish pour burger mixture and spread evenly. Sprinkle generous amount of cheese to cover over burger then top with cream cheese and sour cream mixture. Place into oven for 30 minutes. Remove from oven and serve with taco chips. Watch out as this one gets addictive, particularly at deer camp!!!

Great accompanied with a nice glass of “ice cold” chilled ale.