Easy Venison Jalapeño Poppers
Easy venison jalapeño poppers made with seasoned ground venison, cream cheese, cheddar, bacon, and fresh jalapeños. Bake, grill, or cook on a pellet grill for a crowd-pleasing wild game appetizer. 18–24 poppers (depending on pepper size)
Servings: 8
Ingredients
- 1/2 lb ground venison, cooked
- 9-12 jalapeño peppers, halved lengthwise, seeds and membranes removed
- 6 oz cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 2 green onions, chopped
- 1-2 tbsp jalapeño jelly (optional)
- 1 tsp garlic powder
- 4 slices bacon, cooked and crumbled
Instructions
- Preheat the oven to 400°F.
- Wearing gloves, slice the jalapeños in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the cream cheese, cooked ground venison, cheddar cheese, green onions, jalapeño jelly, and garlic powder until well mixed.
- Spoon the venison mixture evenly into each jalapeño half and top with bacon crumbles.
- Arrange the poppers on a baking sheet and bake for 18–22 minutes, or until the cheese is melted and lightly golden.
- Let cool for 5–10 minutes before serving.
Notes
- Remove all membranes for mild poppers or leave some for extra heat.
- These can be assembled up to 24 hours in advance.
- Cook directly from frozen by adding 5–8 minutes to the bake time.