MI Coop Kitchen

Venison Jalapeño Poppers

Recipe by
Alger Delta Cooperative Electric Association  

Ingredients

  • 1.5 lbs. Venison Tenderloin (Backstrap)
  • 1 lb. Bacon
  • One 8-ounce package Philadelphia Cream Cheese
  • 1 Vidalia Onion
  • 6 Jalapeño Peppers
  • 1 8-ounce jar Zesty Italian Dressing

Directions

  1. Cut the meat into 1″ to 1 ½” squares and marinade in Zesty Italian dressing for 4-6 hours. Slice the bacon strips in half and layout on a flat surface.
    Slice Jalapeno peppers ¼” thick. (You can remove the seeds for less “heat”).
  2. Slice the onion and then quarter the slices. On one edge of a slice of bacon place 1 tsp. of Cream Cheese. Follow by pressing a piece of meat into the cheese, followed by a pepper slice and then a slice of onion.
  3. Starting on the end of the bacon with the ingredients, roll the bacon strip and seal it with a toothpick. Continue with the next strip of bacon, etc.
  4. Place on a gas or charcoal grill on medium to medium-high heat until bacon is crisp on one side. Flip and grill until bacon is crisp on opposite side. Let the Poppers rest for 3-5 minutes. Enjoy!
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