Freezer Full? Problem Solved with The Ultimate Elk Queso

Fill your tag, then fill your face!! The Ultimate Elk Queso Dip is what happens when a successful hunter stops hoarding the freezer and starts dragging the good stuff to the party. One pound of ground elk gets browned up, then dumped in the crockpot with red onion, Rotel, corn, real cheddar, Monterey Jack, cream cheese, milk, and a spice trio of garlic, paprika, and cumin — no plastic-fake cheese allowed, ever. Three hours on low and you’ve got a thick, creamy, ridiculous crowd-pleaser that your non-hunting buddies will demolish before they even ask what’s in it. The recipe author, Jenn Homa, even nicknamed it “SuperBull Queso,” which is kind of like a nod at watching the big game while you eat the big game. It doesn’t matter what wild game you put in it, really. Essentially, it’s the tastiest way to prove that the hardest part of elk hunting isn’t the pack-out…it is not eating the whole crockpot yourself before the guests show up.

• Author: Jenn Homa
• Prep Time: 10 minutes
• Cook Time: 3 hours
• Total Time: 3 hours, 10 minutes
• Yield: 10 servings 1x

Ingredients

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• 1 pound Ground Elk
• Salt and Black Pepper
• ½ cup Diced Red Onion
• 2 cans Rotel
• 1 can Corn, Drained
• 8 ounces Cream Cheese, Cubed
• 1 (8 ounce) Block Cheddar Cheese, Shredded or Cubed
• 1 (8 ounce) Block Monterey Jack Cheese, Shredded or Cubed
• 1 cup Milk
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 1 teaspoon Ground Cumin
• 2 tablespoons Chopped Cilantro, To Garnish (Optional)
• Tortilla Chips, For Serving

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Instructions

1. In a large skillet over medium heat add in ground elk and cook it until it’s browned, breaking it up as it cooks. Drain any fat if needed then season with salt and pepper to taste. Mix well and remove from heat.
2. Transfer brown ground venison to a slow cooker. Then add in diced red onion, Rotel, corn, cubed cream cheese, shredded/cubed cheeses, milk, garlic powder, paprika, and cumin. Cover with the lid and heat on low for 3-4 hours, stirring the dip a few times during the cook time. Make sure to get the sides while stirring.
3. Reduce heat to warm and garnish with cilantro. Serve with tortilla chips for dipping.

Notes:

Keep it Warm. Set the slow cooker to the warm setting to serve during your party and the queso will stay perfectly creamy and dip-able.

Skip the Pre-Shredded Cheese. Pre-shredded cheese may be coated in cornstarch or other anti-caking agents that will change the consistency of your queso, usually making it too thick.

Reheat. Reheat leftover queso in the crockpot on low, or in a pot on low, stirring every 10-15 minutes. The consistency may change once it’s refrigerated so you may need to add an additional milk when reheating the dip.

Store. Leftover queso dip can be stored in an airtight container in the fridge for about 3-4 days. Add additional milk as needed when heating it back up.

Freeze. Dip can be frozen for up to 6 months in a freezer-safe container. Just be sure to thaw completely before reheating and add more milk when reheated if needed.

^{Feature photo via Jenn’s Wild Game Kitchen}