Deer Dip with Rootbeer and Jack

Ingredients

2 lbs Venison Stew Meat
1 Large Onion, Diced
2 Tablespoons Love MI Seasons BBQ Blend
½ Stick Butter
4 Fresh Jalapeño Peppers Sliced (buy a couple more to slice and serve raw with Chips)
Glaze:
3 (12-ounce) Bottles Good Quality Root Beer or even Barqs ‘cause it gots Bite
1 bay leaf
2 tablespoons steak sauce
1 orange, zested and juiced
1 lemon, zested and juiced
1 Tablespoon Vanilla Extract
1 cup Jack Daniels
½ cup Brown Sugar Packed
2 Tablespoons Ground Cumin
1 Tablespoon Cider Vinegar
¼ Cup Chocolate Chips
¼ Cup or So Chopped Fresh Cilantro
1 Cup Shredded CoJack Cheese
Good Tortilla Chips
Pre-Heat to 300’
Season Meat all over with BBQ Blend.
Heat a Oven Proof Pot with Lid Over Med-High Heat Sear Venison, Onion and Jalapeno in Butter Stirring Now & Then Don’t Let Burn. Once Browned, Pour 1 Bottle Rootbeer Over Meat, Bring to Boil.
Cover and Place in Oven for 2 hours, Remove Lid after 1 hour
While Venison is Stewing: In another Pot over Med-High Heat add 2 Bottles Rootbeer, Bay Leaf, Steak Sauce, Orange Juice and Zest, Lemon Juice and Zest, Vanilla, Jack and Brown Sugar. Bring to Boil reduce to Syrup about 2 Cups Set Aside
When Venison is Done, Stir in Rootbeer Syrup, Cumin. Vinegar, Chocolate Chips.
When Ready to Serve, Pour into Serving Bowl, Sprinkle with Cilantro and Cheese. Serve with Tortilla Chips or Warm Flour Tortillas. Yum!

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