Eva Shockey


Roasted Elk Jalapeno Poppers

Prep Time

30 Minutes

Cook Time

15 Minutes

Effort

Pellets

Big Game Blend

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

How many people are you serving?

10

Units of Measurement:

main
  • 4 elk steaks

  • 1 Cup Worcestershire sauce

  • 1 Cup lime juice

  • 1 Cup soy sauce

  • 20 jalapeño peppers

  • 10 Pieces bacon

  • 12 Ounce herb & garlic flavored cream cheese, room temp

  • raw honey

Steps

  • Watch Video
  • 1

    Mix the lime juice, Worcestershire, and soy sauce together in a large bowl. Alternatively you can pour the ingredients directly into a large ziplock bag. Add sliced steak, cover and let sit for 4-6 hours to overnight.
    Ingredients
    • 4 elk steaks

    • 1 Cup Worcestershire sauce

    • 1 Cup lime juice

    • 1 Cup soy sauce

  • 2

    When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
  • 3

    Remove the steak from the marinade and thinly slice into bite-sized pieces so they are approximately the same width and length as the jalapeños.
  • 4

    Cut the jalapeños in half lengthwise; remove seeds and center membrane and set aside.
    Ingredients
    • 20 jalapeño peppers

  • 5

    Cut the bacon in half crosswise. Set aside.
    Ingredients
    • 10 Pieces bacon

  • 6

    Spoon cream cheese equally into all jalapeño halves.
    Ingredients
    • 12 Ounce herb & garlic flavored cream cheese, room temp

  • 7

    Lay one slice of marinated elk on top of each jalapeño. Wrap each jalapeño popper with one piece of bacon and secure with a toothpick if needed.
  • 8

    Place on grill, cut side up for 10-15 minutes or until elk is cooked and jalapeños are tender and lightly charred.
    Grill350 ˚F
  • 9

    Remove from the grill and optionally drizzle with honey before serving. Enjoy!
    Ingredients
    • raw honey

Cooking Notes

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