Cheesy Venison Jalapeno Poppers
Spicy venison jalapeno poppers stuffed with cream cheese and wrapped in bacon. A perfect game day appetizer baked until crispy and bubbly.
Equipment
- mixing bowl
- knife
- measuring spoons
- measuring cups
- skillet
- spoon
- oven
- baking sheet
- cutting board
Ingredients
Filling and Poppers
- 8 ounces cream cheese softened at room temperature
- 1 cup shredded sharp cheddar cheese
- 1/2 pound ground venison
- 12 large fresh jalapeño peppers
- 6 slices bacon cut into halves crosswise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
- In a medium skillet over medium-high heat, heat 1 tablespoon of olive oil and cook 1/2 pound of ground venison with 1/4 teaspoon salt and 1/4 teaspoon black pepper until browned and cooked through, about 6-8 minutes, then drain any excess grease and let cool slightly.
- Carefully slice each jalapeño in half lengthwise and use a small spoon to scoop out all the seeds and white membranes to create hollow boats.
- In a medium bowl, combine 8 ounces of softened cream cheese, 1 cup of shredded cheddar, the cooked venison, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, mixing until fully combined.
- Generously fill each jalapeño half with the venison and cheese mixture, then wrap each stuffed pepper with a half-slice of bacon, securing it around the pepper.
- Arrange the poppers evenly on the prepared baking sheet and bake for 20-25 minutes until the bacon is crispy and the filling is hot and bubbly.
Notes
Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.