Chipotle Venison Tenderloin Bacon Wrapped Jalapeno Poppers
A super tasty, easy to prepare crowd pleaser! These always go over well at get togethers, and if you’re not quick, you won’t get one for yourself.
What you will need:
1 pound venison tenderloin or backstrap
3 teaspoon steak spice
2 teaspoon garlic
2 tablespoons Worcestershire sauce
3 tablespoons chipotle mayo
2 teaspoon pepper
1 pound bacon
12 fresh Jalapeño peppers
1 tub spreadable cream cheese
3 tablespoons of your favorite BBQ sauce
1 teaspoon chili powder (optional)
24 toothpicks soaked in water (optional)
Pre Prep Pro Tips:
Wear gloves while gutting peppers!
Roll out bacon with a rolling pin!
Add chili powder for extra kick!
Preparation:
Slice tenderloin/backstrap cross grain into 3/8”-1/2” thick strips.
Evenly distribute steak spice, garlic, Worcestershire sauce, pepper and chipotle mayo and mix in a bowl.
Place mixed venison in a ziploc bag and let marinate in fridge overnight.
Preheat oven to 375 F.
Cut jalapenos in half down the center and remove ribs and seeds.
Fill jalapenos with cream cheese.
Place slice of venison on top of cream cheese.
Slice bacon in half, and tightly wrap each jalapeno with a half slice of bacon. (You can secure with soaked toothpicks, but I never do).
Place on cookie cooling racks inside a cookie tray.
Bake for approx 15 min or until bacon is cooked.
Remove and spread light amount of BBQ sauce on top.
Broil on high for 3-5 min to crisp bacon and warm BBQ sauce.
Remove from oven and allow to cool before eating.
I hope you enjoy this delicious way to share your harvest. Don’t be afraid to experiment with different spices and flavored cream cheeses or substitute the venison for duck breasts! Everyone will love these tasty treats and they are sure to go fast!
-Nathan Koenig, Fall Obsession Field Staff