Bacon Wrapped Jalapeño Venison Poppers
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Bacon Wrapped Jalapeño Venison Poppers
Someone posted this recipe on Face Book & it sounded good so I thought
I’d make a batch for spring turkey camp at The Roost.
I used venison tenderloin & regular cut bacon. If I make them again, I
will cut the venison smaller, spread the cream cheese onto the onion, &
use thick cut bacon which I think will hold everything together better.
I made 6 with Jalapeno’s & the rest with Bell Peppers. I’ll
left them marinate in the garage (42 degrees) until tomorrow when
they’ll go into the freezer.
From start to finish, it only took an hour. I have 2 soaking that I will
broil later today & will post pics of the finished product as well as a critique.
Ingredients
• 1 lb. venison – tenderloin or backstrap preferred cut into 1” chunks
• Jalapeno or Bell Peppers seeded & cut into small pieces.
• ½ package of bacon (cut slices in half) thick cut works better than regular
• Cream Cheese
• 1 sweet onion sliced into ½” pieces
• Italian Dressing
Directions
• Soak toothpicks in water
• On a cutting board layout the 1/2 strips of bacon in a line. Assemble jalapeno,
venison, onion, and a swipe of cream cheese in a tower formation placed in
center of the bacon strip. Swiping the cream cheese onto the onion slice is what
I have found to be the easiest.
• Wrap bacon around the stack and stick with a toothpick through the middle to
hold contents together.
• Place the bites in a bowl or Tupperware container and marinade with Italian
dressing for 2-24 hours.
• Grill on medium heat and cook until bacon is done.
I’d make a batch for spring turkey camp at The Roost.
I used venison tenderloin & regular cut bacon. If I make them again, I
will cut the venison smaller, spread the cream cheese onto the onion, &
use thick cut bacon which I think will hold everything together better.
I made 6 with Jalapeno’s & the rest with Bell Peppers. I’ll
left them marinate in the garage (42 degrees) until tomorrow when
they’ll go into the freezer.
From start to finish, it only took an hour. I have 2 soaking that I will
broil later today & will post pics of the finished product as well as a critique.
Ingredients
• 1 lb. venison – tenderloin or backstrap preferred cut into 1” chunks
• Jalapeno or Bell Peppers seeded & cut into small pieces.
• ½ package of bacon (cut slices in half) thick cut works better than regular
• Cream Cheese
• 1 sweet onion sliced into ½” pieces
• Italian Dressing
Directions
• Soak toothpicks in water
• On a cutting board layout the 1/2 strips of bacon in a line. Assemble jalapeno,
venison, onion, and a swipe of cream cheese in a tower formation placed in
center of the bacon strip. Swiping the cream cheese onto the onion slice is what
I have found to be the easiest.
• Wrap bacon around the stack and stick with a toothpick through the middle to
hold contents together.
• Place the bites in a bowl or Tupperware container and marinade with Italian
dressing for 2-24 hours.
• Grill on medium heat and cook until bacon is done.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
Something I forgot to mention, keep the venison frozen as
it makes it easier to cut into chunks.
it makes it easier to cut into chunks.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
As Grandpa Jones would say: YUM, YUM!!!!
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- Hognutz
- Gobbler Nation
- Posts: 8210
- Joined: June 28th, 2011, 5:29 pm
- Location: S.E. Wisconsin. Global Flatulater
Re: Bacon Wrapped Jalapeño Venison Poppers
That looks down right edible. I can eat 50 poppers!
Ain’t no man can eat 50 poppers!
Ain’t no man can eat 50 poppers!
May I assume you're not here to inquire about the alcohol or the tobacco?
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
I am the man from Nantucket.
“Leave the gun, take the cannoli” -Clemensa
When attacked by a group of clowns...Go for the Juggler!!
Re: Bacon Wrapped Jalapeño Venison Poppers
nicely done!
- Hoobilly
- Gobbler Nation
- Posts: 13403
- Joined: August 15th, 2011, 10:15 pm
- Location: Argos Indiana
- Contact:
Re: Bacon Wrapped Jalapeño Venison Poppers
Man that looks delicious
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
They were indeed, very edible.
Thx.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
Thx. Everyone that tried them said they were good. That would be Ron, Ms Kathy & me.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
- HunterGKS
- Gobbler Nation
- Posts: 5575
- Joined: January 2nd, 2013, 5:12 pm
- Location: North Central Ohio
Re: Bacon Wrapped Jalapeño Venison Poppers
Next time, I plan on some minor adjustments:
1. As I said, use thick cut bacon.
2. Use 2 half strips on each popper,1 going left-to-right & the other, top-to-bottom.
I think this will hold the cheese better as it did run a little during the cooking process.
3. I may make a few with cheddar just for schlitz 'n giggles. I think almost any cheese
would work
Ron also cooked them on tin foil on the grill. I think this will work better than directly
on the grill as they would be less likely to fall in.
1. As I said, use thick cut bacon.
2. Use 2 half strips on each popper,1 going left-to-right & the other, top-to-bottom.
I think this will hold the cheese better as it did run a little during the cooking process.
3. I may make a few with cheddar just for schlitz 'n giggles. I think almost any cheese
would work
Ron also cooked them on tin foil on the grill. I think this will work better than directly
on the grill as they would be less likely to fall in.
George
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
YOU KNOW YOU HAVE TO KEEP YOUR BODY STILL. YOUR HEART JUST HASN'T CAUGHT ON.
.17 = NITRO OF THE RIMFIRE WORLD USAF 1969-1973
Re: Bacon Wrapped Jalapeño Venison Poppers
marinate ur venison or turkey in garlic/herb sauce overnite