Deer Tenderloin Jalapeño Poppers
A delicious combination of deer tenderloin, jalapeños, and cream cheese wrapped in bacon, perfect as an appetizer.
Equipment
- Pellet grill or smoker Preheat to 250°F.
- Oven Preheat to 375°F.
Ingredients
Main Ingredients
- 0.5 pound deer backstrap or tenderloin
- 1 bottle Italian dressing (16 oz)
- 10 pieces fresh jalapeño peppers (3 to 4 inches long)
- 8 ounce cream cheese, softened
- 10 slices regular-thickness bacon
- 1 teaspoon seasoned salt
- 1 teaspoon ground black pepper
Instructions
- Cut the deer backstrap into 20 thin slices, about ¼ to ½ inch thick, 1 inch wide, and 3 inches long. Use a meat mallet if needed to flatten.
- Optional: Marinate the backstrap in Italian dressing for 2 to 16 hours for enhanced flavor.
- Preheat the pellet grill or smoker to 250°F, or the oven to 375°F.
- Cut each bacon slice in half to make wrapping easier.
- Cut the jalapeños in half lengthwise, remove seeds, and rinse them.
- Fill each jalapeño half with softened cream cheese, then top with a slice of deer backstrap. Wrap with half a slice of bacon and secure with a toothpick if needed.
- Season with seasoned salt and black pepper to taste.
- For smoking: Place on grill grates with a drip pan underneath and smoke for 1½ to 2 hours at 250°F until bacon is crisp and venison is cooked through.
- For baking: Place on a broiler pan or baking sheet with a wire rack, bake at 375°F for 20 to 30 minutes, then broil for 2-3 minutes on each side to crisp the bacon.
- Serve warm and enjoy your poppers!
Notes
For a milder version, remove the seeds and membranes from the jalapeños before stuffing. For added flavor, consider adding shredded cheddar cheese or cooked crumbled sausage to the cream cheese filling. No alcoholic drinks allowed, please substitute with a non-alcoholic option.