• Thick cut bacon
  • venison steak, cut into 1 inch square pieces 1/4″ thick
  • fresh jalepenos, seeded, de-veined and cut into bite sized chunks
  • 8oz block of cream cheese
  • Dales or Allegro marinades
  • Season All or your favorite dry seasoning
BACON!! Nature’s way of saying I love you! Now….take that love and wrap it around a piece of venison, cream cheese, jalepeno and BAM!! Slap that mess on the grill and you have one hell of an appetizer to bring to a friend’s party or heck, even your own couch! 

Venison Poppers! 

  • Take venison steak pieces and marinate them in Dales or Allegro marinade for 3 to 6 hours.
  • Take desired amount of bacon, lay the strips out on a baking sheet (be sure that they don’t touch each other) and bake them in the oven at 400 degrees for 10 min to precook the bacon
  • Remove bacon and allow to cool on paper towel. Once cooled, the bacon should be semi stiffened (bacon tends to cook slower than the venison steak pieces). This process helps when grilling or pan frying your poppers as to not over cook the venison.
  • Take fresh jalepenos, slice from stem to tip, scrape out the guts, then chop into flat chunks
  • Cut cream cheese into equal sizes like the jalepeno chunks.
  • Take a chunk of steak, a chunk of cream cheese, and a chunk of jalepeno and wrap them in a slice of bacon (may need to trim slice of bacon). Secure with a toothpick. Then, sprinkle on Season All or your favorite seasoning and grill for 5 min per side. Slap them on a platter and serve them on up! ENJOY!!