Venison Popping Poppers Recipes
DEER POPPERS
I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!
Provided by DJ8BUD
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Nutrition Facts : Calories 307.8 calories, Carbohydrate 5.1 g, Cholesterol 53.3 mg, Fat 26.3 g, Fiber 0.1 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 1029 mg, Sugar 3.8 g
VENISON POPPING POPPERS
New Twist on the old boring verison of Jalapeno Poppers!
Provided by Chrissie Sheridan
Categories Other Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. Mix all ingredients together but won ton wrappers and oil. In a triangle put a small amout of mixture in center, brush with a egg mixture on edges then pinch together.
- 2. Heat oil to 350* carefully put Venison Poppers in oil and cook just till lightly golden brown.
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- Stuff each half of jalapeño with cream cheese and place a slice of marinated backstrap on top of the cream cheese.
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- Meanwhile, combine the marinade ingredients together in a gallon freezer bag. Add deer steak slices, seal bag and place into a large mixing bowl; let steak marinate for 8-10 hours. (If you are lucky enough to be using an instant marinator, marinate the steak in the marinade under the vacuum for 20-30 minutes.)
- Slice the jalapeños in half lengthwise; remove seeds and membranes, placing the halves onto a platter, cut side up. Spoon the cream cheese into the cavities of all jalapeño halves.
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- Line a baking sheet with foil. Prepare the jalapeño peppers by slicing them in half lengthwise, and scrape out the seeds and membranes. Be careful doing this; you don't want to get any of the juices in your eyes! Lay the jalapeño halves onto the baking sheet.
- In a large skillet, add the ground venison, smoked paprika, salt, and pepper. Cook thoroughly until there's no pink remaining. With venison, there most likely will not be much, if any, grease to drain. Transfer the cooked venison to a large bowl and let cool for about 5 minutes.
- Then, add the pimento cheese spread and stir to combine. Using a spoon, fill each of the jalapeño halves with the venison pimento mixture. You want to fill them just until full without overstuffing them.
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