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Venison Backstrap Jalapeño Poppers

Servings 4
Author katherinesalom


  • 1 venison backstrap
  • 12 jalapeños
  • 2 blocks of cream cheese (you may not need the entire second block)
  • marinade of your choice
  • 1 pack of bacon (do not use thick cut)


  1. Before cooking, slice your backstrap into thin strips and place in your favorite marinade for 2-8 hours. 

  2. Remove tops from jalapeños, slice in half and remove seeds and ribs. 

  3. Stuff each half of jalapeño with cream cheese and place a slice of marinated backstrap on top of the cream cheese.

  4. Optional: If you want to make sure you have crispy bacon on your poppers, pre-cook your bacon for 10-15 minutes in a 400 degree oven before wrapping them around your jalapeños. 

  5. Slice a package of bacon in half and tightly wrap each jalapeño with half a slice of bacon and secure with toothpicks. (Be sure to soak the toothpicks in water to keep them from catching on fire while on the grill.)

  6. Grill on medium heat until bacon is cooked.