Venison Cheese Dip
1 lb. ground venison
3/4 cup chopped onion
3/4 cup chopped green pepper
2 Tbs. vegetable oil
1 lb. cubed Velveeta Cheese
1 15 oz. can Chili (no bean type for on hot dogs)
1 12 oz. bottle Chili Sauce
1/2 tsp. garlic salt
1/2 tsp. pepper
1/2 cup shredded Cheddar cheese
(optional: dash of tobassco if you want to heat it up)
dash of Liquid Smoke flavoring (but you do not need to go out and buy it if you don't have it on hand.)
In a large skillet (I prefer cast iron) over medium heat, cook the venison, 1/2 cup of the onion and 1/2 cup of the green pepper in oil until meat is cooked, then drain. Add in the next 6 ingredients and cook, stirring until cheese is melted.
Transfer to a fondue pot or small electric crock. Sprinkle on remaining cheese, peppers and onions. Yields about 6 cups.
I serve this with bread chunks and nacho chips.
Good with Elk meat, too. Consider this one for the Super Bowl this Sunday!