November 2, 2026

Venison and Wild Boar Chorizo Enchilada Dip

This venison recipe is a great way to use both deer meat and wild pig and make a dip for the game or the camp gathering. The recipe was created for us by Zane Dearien, an incredible chef up in Nashville.

Ingredients

2 lbs. ground venison
1 lb. Gamekeeper Butchery wild boar chorizo
26 oz. enchilada sauce
1 can roasted tomatoes
1 can roasted corn
1 onion, diced
3 cloves garlic, minced
1 jalapeño, diced
16 oz. bag Mexican cheese blend
Taco seasoning, to taste
1 bag tortilla chips
Pico de gallo, for topping

Instructions

1. Brown the meat. Preheat a pellet grill or smoker and place a large cast-iron skillet on the grates. Add the ground venison and wild boar chorizo. Cook, breaking the meat apart, until fully browned and the venison reaches 160°F.

2. Add the vegetables and seasoning. Stir in the diced onion, minced garlic, jalapeño, roasted tomatoes and roasted corn. Season with taco seasoning to taste, mixing until well combined.

3. Pour in the enchilada sauce. Add the enchilada sauce to the skillet and stir thoroughly to combine with the meat and vegetables.

4. Add the cheese. Stir in the Mexican cheese blend, allowing it to melt into the mixture until the dip is rich, creamy and evenly combined.

5. Heat until bubbly. Continue cooking on the grill until the cheese is fully melted and the dip is hot throughout.

6. Add toppings and serve. Remove the skillet from the grill and top with fresh pico de gallo. Serve warm with tortilla chips for dipping.

Need to supplement some wild game? Shop the Mossy Oak Gamekeeper Butchery to get both venison and and wild boar delivered to you.

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