Core Stories

Field To Table: Venison Queso Street Tacos

Spice Up Your New Year

The New Year is almost here and that means a lot of friends, family, football, and, of course, food. With that in mind, we wanted to share a dangerously cheesy wild game recipe that is sure to spice things up at your next get together.

These Venison Queso Street Tacos combine the cheesy goodness of queso with a sweet salsa fresca served in mini-tortillas. While this isn't your classic combo, we guarantee no one else will show up to the party with a more appetizing dish.

The best part? Venison queso can be served any number of ways: A dip for tortilla chips, nacho topping, or even one of the layers in a 7-layer bean dip. It’s actually hard to find an application for this recipe that won't satisfy your tastebuds as you ring in the New Year.

Ingredients:

Makes enough for 5-6 people.

Salsa Fresca (Pico de Gallo)

This is a fresh salsa that gets served in the soft tacos.

  • 1 Tomato, ¼" diced
  • ¼ Red onion, ¼" diced
  • 2 Cloves garlic, finely chopped
  • 2 Green onions, ¼" sliced
  • 8 Pickled Jalapeños, rough chopped
  • 1 Lime, juiced
  • 1 Tsp Salt

Venison Queso Dip

  • 2 Poblano chiles
  • 10 oz Venison backstrap, ¼" diced.
  • 2 Tbsp Oil
  • 1 Tsp Salt
  • ½ White onion, ¼" diced
  • 3 Cloves garlic, finely chopped
  • 3 Tbsp Butter
  • 2 Tbsp Flour
  • 2 Cups Milk
  • 24 oz Velveeta
  • 4 oz Monterey Jack cheese, shredded
  • 1 Tbsp Chipotle pepper puree (comes in a can and just needs to be pureed or chopped)
  • 2 Tbsp Your Favorite Hot sauce
  • 1 Tsp Taco seasoning

Garnish

  • White corn tortillas
  • Green cabbage, very finely cut or shredded
  • Pickled Jalapeños
  • Cilantro
  • Limes
  • Tortilla chips

Step-By-Step Instructions:

Salsa Fresca (Pico de Gallo)

  1. Combine all the salsa ingredients in a bowl and mix well.
  2. Refrigerate the pico de gallo for 1 hour prior to serving.

Venison Queso Dip

  1. Char the poblanos over a gas burner or a hot grill until charred on all sides.
  2. Place the charred poblanos into a bowl, cover with cling film and let sit for 15 minutes.
  3. Peel, de-seed, and rinse off any bits of charred skin on the poblanos.
  4. Dice the poblanos and set aside.
  5. Heat 1 Tbsp of oil in a heavy pot over high heat and brown the diced venison, approximately 3-5 minutes.
  6. Remove the venison from the pot and set aside.
  7. Add 1 Tbsp of oil to the pot and sauté the onions and garlic over medium high heat until they have just started to brown - If the bottom of the pot starts to go dark brown before the onions start to brown, add 2 ounces of water and continue.
  8. Add the diced poblanos, butter, and flour to the pot and cook for 1 minute.
  9. Slowly whisk in the milk and simmer for 5 minutes.
  10. Add the cheeses, chipotle, hot sauce, and taco seasoning.
  11. Gently simmer the queso dip until the cheese has melted, approximately 3-4 minutes.

To Serve

  1. Heat a small amount of oil in a pan and toast the tortillas on both sides one after another and keep warm.
  2. Serve the warm tortillas alongside the hot queso dip, the pico de gallo and the rest of the garnish.
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