Episode 174: Venison Queso Dip and How The Super Bowl Became the American Snack Food Dream
02/14/24 • 18 min
Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week.
Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game!
A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything in moderation, right?
I’ll tell you now though, you won’t be able to stop eating this stuff. This queso will be plenty flavorful as well; if not, then it needs salt, not more taco seasoning.
Add salt until it’s as flavorful as you want it. I’m generally closer to 1.5 to 2 tbsp salt when I make this dish. Pre-cubing your Velveeta cheese will help it melt in faster. When it cools, it’s not a rock-solid hunk of cheese and when you reheat it, it heats up just fine too. No fat separation, no cheese solidifying, just pure, glutinous, cheesy goodness here. Step up your game-day appetizer dish with this venison queso!
Read the written version of this recipe as prepared by Gunnar Emberg
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Buy our Small Batch Wild Food Spice Blends
About Super Bowl Snacks
Did you know that Super Bowl Sunday is considered the second biggest food holiday in the USA after Thanksgiving?
That’s huge, and it means that, just like Thanksgiving, certain foods have become forever tied to the event. These foods, and the ingredients to make them, get bought up in the days leading up to the Super Bowl, giving us lots of fun stats released by grocery chains.
It is estimated that Americans spend approximately 14.8 BILLION dollars on Super Bowl parties each year, most of that being spent on food and beer.
Dips, meatballs, nachos, chicken wings, pizza, and guacamole are some America’s favorite Super Bowl snacks. Learn more about how they became Super Bowl favorites!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Visit the Intrepid Eater website
Learn more about your ad choices. Visit megaphone.fm/adchoices
Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week.
Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game!
A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything in moderation, right?
I’ll tell you now though, you won’t be able to stop eating this stuff. This queso will be plenty flavorful as well; if not, then it needs salt, not more taco seasoning.
Add salt until it’s as flavorful as you want it. I’m generally closer to 1.5 to 2 tbsp salt when I make this dish. Pre-cubing your Velveeta cheese will help it melt in faster. When it cools, it’s not a rock-solid hunk of cheese and when you reheat it, it heats up just fine too. No fat separation, no cheese solidifying, just pure, glutinous, cheesy goodness here. Step up your game-day appetizer dish with this venison queso!
Read the written version of this recipe as prepared by Gunnar Emberg
Listen to our other podcasts here
Buy our Small Batch Wild Food Spice Blends
About Super Bowl Snacks
Did you know that Super Bowl Sunday is considered the second biggest food holiday in the USA after Thanksgiving?
That’s huge, and it means that, just like Thanksgiving, certain foods have become forever tied to the event. These foods, and the ingredients to make them, get bought up in the days leading up to the Super Bowl, giving us lots of fun stats released by grocery chains.
It is estimated that Americans spend approximately 14.8 BILLION dollars on Super Bowl parties each year, most of that being spent on food and beer.
Dips, meatballs, nachos, chicken wings, pizza, and guacamole are some America’s favorite Super Bowl snacks. Learn more about how they became Super Bowl favorites!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Visit the Intrepid Eater website
Learn more about your ad choices. Visit megaphone.fm/adchoices
Previous Episode
Episode 173: Exploring Advanced Wild Game Cooking Techniques with Larry White
Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more!
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Join our Field to Fork Wild Pig Camp
Guest:
Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.
Check out Larry’s IG: @larry_white
Show Notes:
Top 3 wild game meats
2 months aged beeswax venison loin
Duck fat and Yorkshire puddings
Smoked whitetail shoulder holiday hams
Venison neck taquitos with coconut white miso sauce
Smoked goose leg ham okonomiyaki - Japanese pancake
Cubano cordon blue is amazing.
Myth busting: Don’t move your steak in the pan for a sear.
Lobster and Proscuitto stuffed Venison
Torching duck prosciutto
Wild Boar cooked in okra leaves
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Next Episode
Episode 175: Don’t Kill it Twice: Best Methods for Cooling Down Wild Game Meat
In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more!
Buy our Small Batch Wild Fish and Game Seasonings
Join our Field to Fork Wild Pig Camp
Show Notes:
Coolers are really good these days
Side-by-side comparison
Rumors of meat soaking
Cold shortening
Brining vs. soaking in water
What do you do with the white part of the meat after soaking?
No good steaks without trimming
Bacteria in the water
Safe temperatures for meat storage
Bone sour
Working with wet meat vs dry meat
Alternatives to soaking in water
Hanging outside
Ice barrier method
Milk jug method
Homemade walk-in cooler
Dry ager
Renting space in meat lockers when traveling
Wet aging
Time for dry aging
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