Venison Steak Poppers
Wood Fired Venison Steak Poppers – a Twist to Traditional. Slice open a few small Venison steaks and stuff with cream cheese and a serrano pepper for some mouthwatering hints of heat. Wrap each one tight with a slice of bacon and secure with butcher’s twine.
Servings: 4
Equipment
- butcher's twine
Ingredients
- 8 small cut venison steaks, 1/2 inch thick
- 4 bacon slices, cut in half vertically
- 4 serrano or jalapeno peppers, cut in half lengthwise
- cream cheese
- McCormick Montreal steak seasoning
- 1 tbsp olive oil
Instructions
- Place the venison steaks on a sturdy cutting board. Using a sharp knife, carefully cut the meat horizontally in the middle stopping before severing the two halves.
- Spread 1-2 tablespoons of cream cheese in the middle and place a halved serrano or jalapeno pepper on top then close the meat. Wrap with bacon and secure with butcher's twine.
- Brush a thin layer of olive oil over both sides of the stuffed steaks and season with Montreal steak seasoning.
- Preheat the Traeger grill to 400 degrees. When the grill grates are hot set the venison poppers on the grill and close the lid cooking for 10 minutes. Rotate and continue cooking for 5 minutes. Turn the meat over and cook for an additional 5 minutes. (Total cooking time 20 minutes).
- Remove and set on a cutting board letting the meat rest for 5 minutes. Slice on a bias or angle and serve.