Use your ground venison to make a hearty version of this classic dish, which is perfect for game day
Ground Venison Beer Cheese Dip
15 Min
Prep Time
30 Min
Cook Time
5-7
Servings
Medium
Difficulty
Tasked with bringing an appetizer to your next game day? It’s hard to beat homemade beer cheese. And it’s even better when you add ground venison to the dish to make a rib-sticking dip everyone will love.
Thick and creamy beer cheese made with ground venison is the perfect game-day snack. All images by Michael Pendley.
This one cooks in a single Dutch oven on the stove top, meaning the mess to clean up afterward is minimal — always a win in my book. You can make it as spicy or mild as you like. I’d describe this one as having medium heat.
Adjust the heat level by adding more or less cayenne and red pepper flakes.
If you want it spicier, add more cayenne pepper or red pepper flakes. If you want it milder, cut the cayenne way back, or omit it completely. In my book, the best beers for cheese are lighter ales or lagers. If you don’t want to use beer, just substitute chicken stock.
Start by browning ground venison in a large pot or Dutch oven.
Start by browning the ground venison over medium heat. Break it apart well so there aren’t large clumps. When the meat has browned, remove it from the pot and set it aside. Add the butter to the pot, and let it melt.
When the butter starts to bubble and brown a bit, add the flour, and stir well for two to three minutes, until the flour takes on a light blonde color. Add the beer and milk or half-and-half. Stir until the mixture starts to boil and thicken.
Add the beer and half-and-half, and stir until the sauce starts to thicken.
Add all four cheeses, and stir until they have melted and the mixture is smooth.
Add the cheese, and stir until melted and smooth.
Add the mustard, garlic powder, onion powder, spices, and salt and pepper to taste. Return the ground venison to the pot, and and stir to combine.
Return the ground venison to the cheese sauce and stir to blend.
Serve with chips, pretzels, crackers or vegetables for dipping.
Ingredients
1 pound ground venison
2 tablespoons butter
2 tablespoons all purpose flour
12 ounces ale or lager beer
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 ounce cream cheese, softened
¾ cup grated parmesan cheese
½ cup milk or half and half
1 tablespoon dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon cayenne pepper (adjust to taste)
½ teaspoon red pepper flakes (optional)
Salt an pepper to taste
Chips, pretzels, crackers, or vegetables for serving