Venison Jalapeno Poppers Recipes

VENISON POPPERS

Steps:

• Make the marinade by blending the red wine vinegar, soy sauce, sugar, rosemary, garlic, and oil. Slice the venison steaks into 24 strips that will fit on top of the jalapeños. Add the venison steaks to the marinade and let them rest in the fridge for one to two hours. Reserve the marinade.
• In a small bowl, whisk together the water, cream cheese, and green onions. You can reserve a small portion of the green onions for garnish.
• Slice the jalapeños in half lengthwise and remove the seeds.
• If your caul fat was frozen, place it in a large bowl of lukewarm water to clean and make pliable. Remove it and put on top of a large cutting board, gently patting away excess water. Use scissors and cut the caul fat into rectangular squares. Next, place a jalapeño on top of each caul fat square and fill it with cream cheese. Add a slice of venison steak and gently wrap the caul fat around it. Use scissors to cut away the excess fat. The caul fat should stick to itself. Don't cover it too many times; it will take too long for the fat to render and you need to be frugal with two dozen poppers.
• Place a cast iron skillet in an oven or grill set at 400 degrees while pre-heating. Before cooking, make sure the cast iron skillet is hot. Add a drizzle of oil, just enough to lightly coat the bottom. Lay each popper meat-side down and cook for 1-2 minutes to brown the top.
• Flip each popper and generously brush the tops with the reserved marinade. Transfer to the oven or shut the lid on the grill and cook for another 3-5 minutes, or until the caul fat has melted. Serve immediately with sliced green onions for garnish.

DEER POPPERS

Steps:

• Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
• Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
• Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!

JALAPEñO POPPERS

Steps:

• Heat the oven to 400 degrees. Line a large baking sheet with aluminum foil, then top with a wire rack.
• Halve jalapeños lengthwise. (Do your best to halve them through their stems for added visual appeal.) Using the tip of a small spoon, scoop out and discard the seeds. Set the halved jalapeños aside.
• In a medium bowl, stir together the cream cheese, cilantro, scallions, garlic and lime zest, if using; season generously with salt and pepper.
• Season the inside of each halved jalapeño with salt and pepper, then fill each with about 2 teaspoons of the cream cheese mixture. (Fill until there's a slight dome on top.) Wrap each stuffed jalapeño with 1 piece of bacon, setting one tip of bacon on top of the cream cheese filling, then wrapping the bacon under and over the popper at an angle, so the bacon covers the filling on top in two layers. (The bacon will shrink as it cooks, so you want to make sure the top of the popper is well covered.) Arrange poppers evenly on the wire rack, nestling each popper between two parallel wires to keep it upright so the cream cheese doesn't spill during baking.
• Transfer to the oven, and bake until bacon is cooked through, about 25 minutes. Broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.