Description
Discover how to make delicious Jalapeño Cream Cheese Venison Backstrap Poppers with this easy recipe. Perfect for your next gathering or party!
Ingredients
Scale
- 1 pound venison backstrap (450g)
- 8 ounces cream cheese, softened (225g)
- 6 large jalapeño peppers
- 12 slices turkey bacon
- 1 tablespoon olive oil (15ml)
- 1 teaspoon garlic powder (5g)
- 1 teaspoon onion powder (5g)
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the venison backstrap into thin strips, about 3 inches long.
- Season the venison strips with garlic powder, onion powder, salt, and black pepper.
- Cut jalapeño peppers in half lengthwise and remove seeds and membranes.
- Fill each jalapeño half with a generous amount of softened cream cheese.
- Place a seasoned venison strip on top of the cream cheese in each jalapeño half.
- Wrap each stuffed jalapeño half with a slice of turkey bacon, securing with a toothpick if needed.
- Place the poppers on a baking sheet lined with parchment paper.
- Brush the outside of each popper with olive oil.
- Bake in the preheated oven for 20-25 minutes, or until the bacon is crispy and the venison is cooked through.
- Remove from oven and let cool for a few minutes before serving.
Notes
- Enhance the spiciness by keeping some jalapeño seeds and membranes when stuffing with cream cheese.
- Ensure the bacon is securely wrapped around the jalapeños to prevent unraveling while baking.
- Adjust the seasoning to taste by adding more garlic powder, onion powder, salt, or black pepper before baking. Serve with ranch or blue cheese dressing for dipping.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 20g
Keywords: jalapeño poppers, cream cheese, venison backstrap, spicy appetizer, stuffed jalapeños, savory snack