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.
How many people are you serving?
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.
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
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.
Cut the jalapeños in half lengthwise; remove seeds and center membrane and set aside.
Cut the bacon in half crosswise. Set aside.
Spoon cream cheese equally into all jalapeño halves.
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.
Place on grill, cut side up for 10-15 minutes or until elk is cooked and jalapeños are tender and lightly charred.
Remove from the grill and optionally drizzle with honey before serving. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up