Smoked Ground Elk Queso

By: Heath Wood


  • 1 package of GameKeeper Butchery Ground Elk
  • 1 block of Velveeta Cheese
  • ½ cup of whole milk
  • 1 can of Rotel Roasted Tomatoes and Green Chilies
  • 2 teaspoons of Meat Church Holy Voodoo Rub

Cook & Prepare

  1. In a cast-iron skillet, cook ground elk until brown.
  2. After the elk is cooked, add Velveeta cheese cubed into small pieces to help melt faster.
  3. Add milk, Rotel, and Holy Voodoo Rub
  4. Place skillet onto Traeger Grill at 300 degrees.
  5. Cook until all the cheese is melted, stirring occasionally.
  6. When the cheese has melted, remove it from the grill and serve it over tortilla chips or as a dipping sauce.

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