Description
Learn how to make delicious Cherry Pepper Venison Poppers that are perfect for your next gathering. This recipe is sure to impress your guests!
Ingredients
Scale
- 4 beef loin steaks (venison)
- 8 cherry peppers
- 4 ounces (113 g) cream cheese (113 grams)
- 1 cup (240 ml) shredded cheddar cheese (113 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- Salt to taste
- Black pepper to taste
- 8 slices of beef bacon (turkey)
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- Wooden toothpicks
Instructions
- Preheat your grill to medium-high heat.
- Cut each venison loin steak into two equal pieces.
- Season venison pieces with salt and black pepper to taste.
- Slice off the tops of the cherry peppers and remove the seeds.
- In a bowl, mix cream cheese, cheddar cheese, garlic powder, and onion powder until well combined.
- Stuff each cherry pepper with the cheese mixture.
- Wrap each stuffed cherry pepper with a piece of turkey bacon.
- Secure the bacon with a wooden toothpick.
- Heat olive oil in a pan over medium heat.
- Sear venison pieces in the pan for 2-3 minutes on each side.
- Remove venison from the pan and set aside.
- Place the wrapped cherry peppers on the grill.
- Grill for 5-7 minutes, turning occasionally, until bacon is crispy.
- Remove cherry peppers from the grill and set aside.
- Return venison to the grill and cook for another 4-5 minutes, until desired doneness.
- Serve venison alongside the grilled cherry pepper poppers.
Notes
- Season the venison pieces with salt and black pepper before cooking for enhanced flavor.
- Clean the cherry peppers thoroughly to remove seeds and prevent bitterness.
- Check the internal temperature of the venison with a thermometer to ensure desired doneness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Calories: 480
- Fat: 32g
- Protein: 38g
Keywords: 1. Venison poppers, 2. Cherry pepper appetizer, 3. Spicy venison bites, 4. Stuffed cherry peppers, 5. Grilled venison poppers