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Roasted Elk Jalapeño Poppers by Eva Shockey

Difficulty 2/5
Prep time 30 mins

Cook time 15 mins
Serves 10-12

Hardwood 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.



1 cup Worcestershire sauce

1 cup fresh squeezed lime juice

1 cup soy sauce

Elk Poppers

2-4 elk steaks, depending size

20 fresh Jalapeño peppers

12 oz Herb & Garlic flavored Cream Cheese

20 bacon stripes, cut in half

40 toothpicks


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

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

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.

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

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

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

Remove toothpicks before serving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

This recipe was provided by Eva Shockey. Check out more of her recipes on her website.

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