This grilled cheese and venison dip recipe might be the ultimate appetizer for late winter or early spring. It’s hearty, spicy, and filling. It’s perfect after a cold afternoon of ice fishing, shed hunting, or turkey scouting.
- 1 pound ground venison
- 1/2 cup Diced sweet peppers
- 1 tablespoon minced garlic
- Tabasco to taste
- 1/2 cup shredded pepperjack cheese
- 4 thick slices of white bread
- 8 ounces sour cream
- 1 stick butter
- 2 cups shredded American
- 2 Sliced jalapeño peppers
Directions:In a small skillet, brown the ground venison. Add sour cream, sweet peppers, and minced garlic. Mix the ingredients evenly and simmer on low heat.
Heat up a separate flat cooking surface to medium temperature and melt one stick of butter on the surface. Coat both sides of bread slices with warm butter, then pull off and set aside. Shred American cheese to cover a large area of cooking surface. Form squares with jalapeño slices on melting cheese—each square big enough to fit a slice of bread. Smash bread onto cheese/jalapeño squares and cook until golden brown. Repeat process with reverse sides of bread slices.
Cut grilled cheese slices into squares, and use them to scoop up heaping piles of venison pepper dip.