Bacon Wrapped Jalapenos With Venison Recipes

BACON WRAPPED JALAPENOS WITH VENISON

Bacon Wrapped Jalapenos with Venison image

This our favorite version of this classic Texas appetizer. Cream cheese, spiced up and combined with melty Monterrey Jack combined with seasoned venison makes the perfect filling...wrapped in bacon...divine! Whether you cook them on the grill or in the oven, these jalapeno poppers are KILLER! Perfect for a low carb or keto lifestyle!

Provided by Emilie

Time 55m

Number Of Ingredients 13

Ingredients

1 pound ground venison
1 tsp. granulated garlic
1/2 tsp. black pepper
1 tsp. salt
1/2 tsp. paprika
1 tsp. Worcestershire Sauce
8 oz. cream cheese, softened
3 green onions or scallions, sliced
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 1/2 cup shredded Monterrey Jack Cheese
12 fresh jalapenos, halved, seeded and deveined.
12-24 slices bacon, regular or thin sliced

Steps:

Preheat oven to 425 degrees and line a large sheet pan with parchment. Set aside
In a skillet over medium high heat, add the venison and the next 5 ingredient and cook until venison is browned. Set aside to cool.
In a mixing bowl combine cream cheese, sliced onion, granulated onion and garlic and the shredded cheese. Mix well till thoroughly combined. Mix in the cooled venison.
To assemble the jalapenos, take one of the jalapeno halves and stuff with about a tablespoon of filling. The amount of filling you use will depend on the size of your jalapenos. Starting at the end, wrap each stuffed jalapeno half with a slice of bacon. If you have smaller jalapenos you can use a half a piece of bacon or trim it as necessary. You don't want the bacon to overlap too much or it wont crisp up! Repeat until all the jalapeno halves are stuffed and wrapped.
Place the peppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes or until the bacon is golden brown and crispy! Serve warm or at room temperature!

Nutrition Facts : Calories 138 kcal, Carbohydrate 1 g, Protein 7 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 39 mg, Sodium 237 mg, ServingSize 1 serving

VENISON WRAPS

Venison Wraps image

My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.

Provided by LESAXTON

Categories Appetizers and Snacks Meat and Poultry

Time 1h35m

Yield 4

Number Of Ingredients 6

Ingredients

½ pound venison tenderloin
3 tablespoons zesty Italian dressing
12 slices bacon
¼ cup cream cheese
12 slices pickled jalapeno peppers
½ teaspoon seasoning salt to taste

Steps:

Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

Nutrition Facts : Calories 305 calories, Carbohydrate 2.1 g, Cholesterol 88.8 mg, Fat 22.2 g, Fiber 0.4 g, Protein 22.9 g, SaturatedFat 8 g, Sodium 1204.6 mg, Sugar 0.8 g

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