Jalapeno Wrapped Backstrap Poppers
Simple, elegant (not so much), and classic. There’s nothing extraordinary about this recipe, except maybe the venison, which was harvested at the ranch this past November. But just because it’s not extraordinary, doesn’t mean it’s not a damn good bite to eat. Checkout our take on a classic below. Remember, wear gloves when handling the peppers (especially if you wear contacts).
Here’s what you’ll need:
1 lb venison backstrap (thinned & sliced to approx. 2x2in slices)
½ tbsp onion powder
½ tbsp garlic powder
½ tbsp salt
½ tbsp black pepper
½ tbsp crushed red pepper
1 tbsp olive oil
5-7 fresh jalapenos
1 lb bacon
16 oz cream cheese (2 8oz blocks; put into freezer for 6-7 min prior to cutting, to prevent melting while cutting)
*Preheat oven to 375 F
Directions:
- Thin out backstrap and cut into 2×2 inch slices (should be about ½ inch thick)
- Mix venison slices, olive oil, and seasonings in large mixing bowl until slices are thoroughly coated with seasonings
- Slice jalapenos in half and remove seeds
- Cut semi-frozen cream cheese into ½ inch slices (yes, it’s a little thick for a reason)
- Stuff cream cheese slices into jalapeno halves
- Wrap bacon around stuffed jalapenos and venison
- Bake on sheet pan for 15-20min
- Broil poppers to get bacon crispy (approx. 2-3) min
*A little cream cheese running out is ok, that’s why we did thick slices
EnjoyThis recipe and photos were contributed by Shane DeForest, one of my best friends in the world, who I’m lucky to share a love of ranching, hunting, and other Westbound Soul type things with.
