I like to chef with my venison but it wasn’t till I hunted whitetails in Texas before I tried bacon wrapped Jalapeno poppers. My taste buds went absolutely crazy, when I ate one fresh off the grill or out of the oven. You use 1/2 seeded jalapeno with cream cheese, add a thin slice of  marinated backstrap and wrap it in bacon and roast.  It is not uncommon to stuff your popper with a taste of meat, and tender strips of venison backstrap is perfect. Below, I cooked these with jalepeno peppers, and for my wife I cooked with green bell peppers (no heat). Honestly, the heat in the jalapeno’s with seed removed is very mild and blends well with the saltiness of the bacon, cheese and venison. My wife’s comments were; “I could have these for dinner, they are so good! 

I found this recipe below that ideally does justice to these poppers. I can taste them from here! If the jalapeno seeds are removed there is just a bit of heat but the crispy bacon, venison and  smooth melted cream cheese comes through but be careful as they are addicting as all-get-out!

https://thekatherinechronicles.com/venison-backstrap-jalapeno-poppers/ 

Key to the crispy bacon is to precook some that can still be wrapped around the poppers as the recipe suggests.

Of course you can add meat or not but it is the bacon, a bit of spice from the jalapeno and the melted creaminess of the cream cheese. I recently had some poppers with cream cheese and three cheese Mexican added to the cream cheese. It’s all good! I like a cold beer to chase it!

Bon Appétit my Hunting Friends