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Roasted Elk Jalapeno Poppers

Roasted Elk Jalapeno Poppers

By Eva Shockey

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.

Prep Time

30 Minutes

Cook Time

15 Minutes

Pellets

Big Game Blend

Ingredients

Number of people serving

10

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Units of measurement:
main
4 Elk Steak
1 Cup Worcestershire sauce
1 Cup lime juice
1 Cup soy sauce
20 jalapeño
12 Ounce Herb & Garlic Flavored Cream Cheese
20 Slices thin-cut bacon, cut in half crosswise
40 Toothpicks

Step

  • 1

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

  • 2

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

  • 3

    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.

  • 4

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

  • 5

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

    350 ˚F / 177 ˚C

  • 6

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

    350 ˚F / 177 ˚C

    00:15

  • 7

    Remove toothpicks before serving. Enjoy!

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