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Roasted Elk Jalapeno Poppers

Eva Shockey


Roasted Elk Jalapeno Poppers

Prep Time

30

Minutes

Cook Time

15

Minutes

Serves

10 - 12

People

Effort

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What's this?

Eva Shockey made wood-fired bacon-wrapped jalapeno poppers even better by adding fresh strips of elk into the equation. Make sure to marinate the elk for at least 2 hours and up to overnight for best results.

Ingredients

  • 4 Elk Steak

  • 1 Cup Worcestershire sauce

  • 1 Cup lime juice

  • 1 Cup soy sauce

  • 20 jalapeño

  • 12 Ounce Herb & Garlic Flavored Cream Cheese

  • 20 Slices thin-cut bacon, cut in half crosswise

  • 40 Toothpicks

Steps

  • 1

    Thinly slice steaks into bite-sized pieces so they are approximately the same width and length as the jalapeños.
  • 2

    Mix marinade ingredients together in a big bowl. Add sliced steak, cover and let sit for 2 hours to overnight.
  • 3

    Cut the jalapeños in half lengthwise; remove seeds and center membrane and lay on a platter, cut side up. Spoon Cream Cheese equally into all jalapeño halves.
  • 4

    Lay one slice of marinated elk on top of each jalapeño. Wrap each jalapeño popper in one piece of bacon and secure with toothpick.
  • 5

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 6

    Place on grill, cut side up for 10-15 minutes or until meat is cooked and jalapeños are tender and lightly charred.
  • 7

    Remove toothpicks before serving. Enjoy!