Venison Jalapeno Poppers (Deer Rolls)

Venison Jalapeno Poppers | Deer Rolls

Venison Jalapeno Poppers (aka Deer Rolls) are so flavorful and easy to make!

You can either smoke them in a pellet grill/smoker (like my juicy Smoked Brisket) or bake them in the oven - both methods are provided. Grilling is not recommended since the bacon grease causes flare-ups while cooking.

In this recipe, tender deer backstrap slices are placed on top of halved jalapenos that are stuffed with cream cheese and then wrapped in delicious bacon.

Marinating the venison meat ahead of time is optional since backstrap is tender already; however, soaking it in something acidic helps remove the gamey flavor from the venison.

My husband recently took these deer poppers to work with him; they were a huge hit! Just like when he took my Chicken Fried Deer Steak and award-winning Venison Chili; those men are so spoiled!

These deer jalapeno poppers are the perfect appetizer to go with my Juicy Deer Burgers; the perfect deer camp meal! Also, be sure to try my delicious Venison Stew Recipe that's so easy to cook in the Slow Cooker!

Ingredients in Deer Jalapeno Poppers

This recipe for deer poppers uses basic ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

• Venison - Deer backstrap or tenderloin cuts are perfect for this recipe
• Marinade - Italian dressing tenderizes the venison meat and removes the gamey flavor. Feel free to use any marinade of your choice. This step is optional since backstrap and tenderloin cuts are already tender.
• Jalapenos - Try to find peppers 3 to 4 inches in length. Also, if you want these venison jalapeno poppers to be extra spicy, leave the seeds in the peppers after you half them.
• Cream cheese - Place the cream cheese on the counter for about 1 hour before you make these deer rolls. That will make it soft and easier to spread.
• Bacon - This recipe calls for half-strips of bacon but if your poppers are extra thick, you may need to use whole strips. Regular-thickness bacon is best for jalapeno poppers since thin-cut can tear while wrapping and thick-cut take longer to crisp which may overcook the venison.
• Seasonings - Only 2 seasonings are used for this recipe: seasoned salt and black pepper.

How to Make Deer Jalapeno Poppers

Here are the steps and process images for how to make Venison Jalapeno Poppers or, as my husband calls them, Deer Rolls. (More detailed instructions are in the recipe card below.)

• Start by cutting the deer backstrap into 20 thin slices that are about ¼ to ½ inch thick, 1 inch wide, and 3 inches long. (Use a meat mallet if needed.)

• Optional: Marinate the venison slices in Italian dressing for 2 to 16 hours.

• Cut off the tops of the jalapeno peppers and slice them in half lengthwise. Remove the seeds and give the peppers a rinse.

• Stuff each jalapeno with softened cream cheese.

• Place a thin slice of deer backstrap on top.

• Roll each stuffed pepper with bacon, and season with the desired amount of seasoned salt and pepper.

For Baking in the Oven:

• Place the jalapeno poppers on a broiler pan or on a baking sheet topped with a wire metal rack. (This keeps them from cooking in the bacon grease.)
• Bake in the oven at 375°F for 20 to 30 minutes, until the venison is cooked through.
• Place under the oven's broiler for 2-3 minutes on each side to crisp the bacon. (Be careful not to burn them.)

For Smoking in a Pellet Grill or Smoker

• Place the jalapeno poppers directly on the grill grates with a drip pan underneath.

• Close the lid and smoke for 1½ to 2 hours at 250°F, until the bacon is crisp and the venison is cooked through.

• Serve and enjoy!

Storage

Place leftover venison jalapeno poppers in an airtight container and store in the refrigerator for up to 3 to 4 days.

Top Tips for Making Venison Jalapeno Poppers

• Marinating the venison is optional since deer backstrap is tender already; however, using an acidic marinade helps remove the gamey flavor from the deer meat.
• Place the cream cheese on the counter for about 1 hour before you make these deer rolls. That will make it soft and easier to spread.
• This recipe calls for half-strips of bacon but if your poppers are extra thick, you may need to use whole strips.
• Regular-thickness bacon is best for jalapeno poppers since thin-cut can tear while wrapping and thick-cut take longer to crisp which may overcook the venison.
• If smoking in a pellet grill or smoker, place a drip pan under the grill grates to catch the bacon grease.
• Grilling jalapeno poppers is not recommended since the bacon grease causes flare-ups while cooking.

Other Recipes You'll Love!

• Chicken Fried Deer Steak
• Juicy Deer Burgers
• Award-winning Venison Chili
• Slow Cooker Venison Stew
• Chicken Fried Elk Steak
• Smoked Pellet Grill Brisket
• Boudin Stuffed Pork Loin Wrapped in Bacon
• Quick Smoked Pork Ribs

Be sure to check out all my best, most popular venison recipes in one simple list!

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Be sure to check out my how-to video in the recipe card below!