Wild Game Queso (made with any ground venison)
Ingredients
- 2 tbsp olive oil
- half onion - finely chopped
- 1-2 jalapenos - seeded and diced
- White wine - used Michael David Sauvignon Blanc
- 8-10 oz your favorite cheese that will melt well colby, jack etc
- 1 to mato diced
- 1/2 lb ground pre-cooked, wild game (antelope was used in Susie's version)
Instructions
- In a hot skillet, add 2 tbsp olive oil, add chopped onion and jalapeños, saute until onions turn golden brown.
- Deglaze skillet with about 1/4 cup white wine
- Allow the wine to cook down, then add cheeses. Melt down.
- Add tomato (for 'juiciness') and ground wild game
- If cheese is clumping, add a dash more white wine, don't worry, it will cook off.
- Serve with chips