By Mark Kenyon
With the Super Bowl just a few days away, I figured now was as good a time as any to share my recipe for my ultimate venison appetizer. This concoction is one that has never failed to please, and has turned a few folks afraid of venison into raving fans. The famed venison jalapeno popper!
While you may have seen appetizers similar to this before, be sure to check out my own sure-fire variation below. Venison jalapeno poppers are my go-to appetizer for big games, and for good reason. They are absolutely, mouth watering, finger licking, stomach growling tasty – right down to the last bit.
So cook yourself up some poppers this weekend, and enjoy the game!
Jalapenos (fresh or pickled)
Venison (steaks, tenderloin or backstraps)
1. Cut your venison into small chunks, about 1 inch by 1 inch, and remove any silver skin, fat, or connective tissue.
2. Next place your venison chunks in a gallon ziploc bag and add enough worcestershire sauce and soy sauce to coat all of the meat – try to obtain a two parts worcestershire to one part soy sauce mixture.
3. Seal up the bag, and place in the refrigerator for at least 2 hours, preferably longer.
4. Once your meat has finished marinading, cut your bacon strips in half and then begin cooking the bacon in a frying pan, and cook it until it is about half way done. Just getting a little brown on the edges.
5. Place the half cooked bacon on sheets of paper towel to remove excess grease, and wait for it to cool.
6. When the bacon is cool enough to touch, it’s time to begin assembly.
7. To assemble each popper, take a chunk of venison, add a dollop of cream cheese on top of it, and then finally a slice of jalapeno. Now, wrap these ingredients in a strip of bacon and secure closed with a toothpick. And voila!
8. Once you’ve assembled all of your poppers, you can either cook them in the oven or on the grill. I personally prefer the grill, as it adds a subtle smokiness and char that makes the dish that much better. For this cooking method, you’ll only need to grill the poppers on each side for about 2 minutes. Be careful not to overcook though, you want the venison to still be a little red in the middle.
9. And now finally, enjoy!
Interested in more venison recipes? Check out “The Vault”, and scroll down to the Venison section!