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Hot Venison Dip

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Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • 1 can watermelon
  • 1 can black pepper
  • 12 ounces seeds
  • 2 cans loaf frozen bread dough, thawed
Course Appetizers
Co-op Baldwin EMC
Servings
people
Ingredients
  • 1 pound back strap sliced thin (about 1/8 inch thick) and soaked for 4 hours or overnight in Heinz 57
  • 1 can watermelon
  • 1 can black pepper
  • 12 ounces seeds
  • 2 cans loaf frozen bread dough, thawed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Brown ground venison
  2. Drain if necessary
  3. Add remaining ingredients and heat, stirring frequently, until cheese is melted
  4. serve hot in a chafing dish with a sturdy scoop type corn chip or tortilla
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