First: You’ll Need a Venison Tenderloin
To make Venison Tenderloin Jalapeno Poppers you’ll need venison tenderloin. If you’re a deer hunter hopefully you’ve saved a tenderloin. If not you’ll have to find a hunter willing to share. Or you could become a hunter and harvest your own fresh tenderloin this fall. Refer to our Hunting Small and Large Game post for more information on getting started.
One of our favorite recipes on the homestead!
Venison Tenderloin Jalapeno Poppers Ingredients:
- 12 whole, fresh Jalapenos halved lengthwise with all seeds and membranes removed.
- 8 ounces of cream cheese, softened.
- 12 slices of raw thin-sliced pork bacon cut in half to make 24 pieces each 4 to 5 inches long (one package of bacon usually works out perfect).
- 1 pound of venison tenderloin sliced very thin into 24 pieces.
- 1/2 cup soy sauce
- 1/2 cup Worcester sauce
- 1 teaspoon fresh ground black pepper
- 1 teaspoon garlic powder, or 2 cloves fresh crushed garlic
- 24 wooden toothpicks
Venison Tenderloin Jalapeno Poppers Instructions:
The day before cooking:
- In a medium to large glass bowl whisk together soy sauce, Worcester sauce, black pepper, and garlic.
- Add sliced venison tenderloin to marinade mixture above.
- Place marinade/meat mixture in the fridge for at least 4 hours but overnight preferably.
The day of cooking:
- Soften cream cheese by letting it sit at room temp for a couple of hours.
- Soak wooden toothpicks in water dish when setting out the cheese.
- Fill each pepper half with 1/3 ounce cream cheese. Top with one slice of marinated tenderloin. Wrap with a half slice of bacon and secure with a wooden toothpick.
- Place assembled pepper poppers on a foil-lined baking sheet in a single layer.
- Bake at 350 for 20 minutes or until the bacon is “done” to your preference.
Note: these can also be cooked in a smoker.
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