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  Elk Jalapeno Poppers Recipe | Traeger Grills

  

• 1

  Mix the lime juice, Worcestershire and soy sauce together in a large bowl. Alternatively, you can pour the ingredients directly into a large resealable bag. Add sliced steak, cover and let sit for 4 to 6 hours, or overnight.

• 2

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

  350 ˚F / 177 ˚C

• 3

  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.

• 4

  Cut the jalapeños in half lengthwise. Remove seeds and center membrane, then set aside.

• 5

  Cut the bacon in half crosswise. Set aside.

• 6

  Spoon cream cheese equally into all jalapeño halves.

• 7

  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.

• 8

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

  350 ˚F / 177 ˚C

  00:10

• 9

  Remove from the Traeger and optionally drizzle with honey before serving. Enjoy!