VENISON POPPERS
I've never met a hunter who hasn't turned a bird or ungulate into a popper. It's a universal appetizer that everyone has served at some point. In this recipe, I utilize venison in more ways than one. I take a classic jalapeño and cream cheese popper and wrap it in caul fat instead of bacon. Caul fat...
Provided by Danielle Prewett
Categories Small Bites
Yield 24 poppers
Number Of Ingredients 11
Steps:
- Make the marinade by blending the red wine vinegar, soy sauce, sugar, rosemary, garlic, and oil. Slice the venison steaks into 24 strips that will fit on top of the jalapeños. Add the venison steaks to the marinade and let them rest in the fridge for one to two hours. Reserve the marinade.
- In a small bowl, whisk together the water, cream cheese, and green onions. You can reserve a small portion of the green onions for garnish.
- Slice the jalapeños in half lengthwise and remove the seeds.
- If your caul fat was frozen, place it in a large bowl of lukewarm water to clean and make pliable. Remove it and put on top of a large cutting board, gently patting away excess water. Use scissors and cut the caul fat into rectangular squares. Next, place a jalapeño on top of each caul fat square and fill it with cream cheese. Add a slice of venison steak and gently wrap the caul fat around it. Use scissors to cut away the excess fat. The caul fat should stick to itself. Don't cover it too many times; it will take too long for the fat to render and you need to be frugal with two dozen poppers.
- Place a cast iron skillet in an oven or grill set at 400 degrees while pre-heating. Before cooking, make sure the cast iron skillet is hot. Add a drizzle of oil, just enough to lightly coat the bottom. Lay each popper meat-side down and cook for 1-2 minutes to brown the top.
- Flip each popper and generously brush the tops with the reserved marinade. Transfer to the oven or shut the lid on the grill and cook for another 3-5 minutes, or until the caul fat has melted. Serve immediately with sliced green onions for garnish.
DEER POPPERS
I recently took these to a Halloween party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!! These make great appetizers. Even people who don't like deer meat liked these!
Provided by DJ8BUD
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 10
Number Of Ingredients 7
Steps:
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Nutrition Facts : Calories 307.8 calories, Carbohydrate 5.1 g, Cholesterol 53.3 mg, Fat 26.3 g, Fiber 0.1 g, Protein 12.7 g, SaturatedFat 6.6 g, Sodium 1029 mg, Sugar 3.8 g
DEER POPPERS
I recently took these to a party and they did not make it to the barn where the party was at! I bet 15 people asked me for the recipe. If you don't like the gamey taste of deer meat this recipe is for you!!! These make great appetizers. Even people who don't like deer meat like these!
Provided by ElizabethKnicely
Categories Deer
Time 2h40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight.
- Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat.
- Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
Nutrition Facts : Calories 224.7, Fat 17.6, SaturatedFat 3.7, Cholesterol 44.1, Sodium 551.8, Carbohydrate 5.1, Fiber 0.1, Sugar 4, Protein 11.6
BANANA PEPPER POPPERS RECIPE BY TASTY
Here's what you need: banana peppers, cream cheese, garlic, cheese, freshly ground cumin powder, panko, chive, fresh parsley, salt and pepper
Provided by Laddie Sidhu
Categories Snacks
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Mix all the ingredients together (other than the chives and parsley).
- Spoon the mixture into the peppers and drizzle with olive oil.
- Bake for 15 minutes at 425°F until they are golden brown and the peppers are tender.
- Serve warm.
Nutrition Facts : Calories 100 calories, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 3 grams, Sugar 0 grams
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