Venison stuffed jalapeños

[JJ.G0ldD0t]

Venison stuffed jalapeños..


This is a hit when I BBQ


I don't do the recipe thing. They are all stored up in my brain housing unit.

But - here's a guesstimate of the quantities.

1 doz jalapeños
1/2 lb venison
8oz cream cheese
1 pkg powdered ranch dressing mix (or you can improvise your fav spices)
1 pkg bacon
1/3 cup of diced cilantro

Venison stuffed jalapeños.

First - Marinate your meat in your favorite marinade.

Wash the jalapeños..
Then cut 'em in half longitudinally.

Clean out all the seeds and innards then you can wash em again if you think they need it.

Next - soften the cream cheese in the microwave - about 45 secs is what I usually do.

Mix in the cilantro and spices / dressing mix.

Arrange the peppers on a tray to fill with your cream cheese mix.

Fill the peppers liberally w/ cream cheese.

Cut venison into strips - 1/2" and as long as the pepper.

lay them on top of the filled peppers.

I usually cut the "fatter" end off my bacon, making my bacon strips 8-10" long - that way there's less to wrap and less fat ( the last thing this recipe needs is MORE fat lol)

Then start wrapping bacon around the peppers- I usually start on one end and kind of spiral to the other end.

Stick a toothpick in each end to secure the ends of the bacon.

Then throw them on the pit.

Cook over open flame - 2 mins per side then move them aside (off the flame) to roast @ about 275-300 deg

Let em cook for 20-30 mins - you'll know when they're done.



I would have taken pics but uhh... they got eaten.

We had 'em last night. They went FAST! ;D

[CrufflerJJ]

Venison stuffed jalapeños..


This is a hit when I BBQ

Sounds almost like Atomic Buffalo Turds (I like your use of bacon - easier to get than smoked pork for most folks):

http://tvwbb.com/eve/forums/a/tpc/f/3980069052/m/4350004152?f=3980069052&a=tpc&m=4350004152&s=98110183&cdra=Y

About 2lb. fresh Jalapinos
2 8oz blocks cream cheese(room temp)
1C shredded sharp cheddar
1 heaping tblsp dry onion
1tblsp. granulated garlic
1/2 c or more Pulled pork or fine chopped little smokies
1 or 2 tblsp. Honey. (secret ingridient)
bbq rub
2 lb bacon thinner the better

Cut peppers in half lenth wise scoop out seeds and membrain set aside. Set bacon out and let come to room temp. Mix all remaining ingridients except bbq rub throughly. Fill peppers with mixture. Cut bacon in half. Wrap half slice around each pepper. (I do not use tooth picks to hold together. The bacon holds together well if it is at room temp.)Sprinkle with bbq rub. I like to refridgerate overnight. Cook at about 225 - 250 untill bacon is done about 1 hour.