Venison Jalapeno Poppers (aka Deer Rolls) are the best! Fresh sliced jalapenos are stuffed with cream cheese, topped with tender deer backstrap, and wrapped in bacon. Can be smoked in a pellet grill/smoker or baked in the oven for an easy, flavorful venison recipe you'll want to make time and time again!
10slicesregular-thickness bacon(thin-cut and thick-cut bacon are not recommended)
seasoned salt
ground black pepper
Instructions
Prepare the Venison Backstrap
Cut 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: Add to a bowl of Italian dressing and marinate for 2 to 16 hours.
Assemble the Vension Jalapeno Poppers
If smoking, preheat the pellet grill or smoker to 250°F. If baking, preheat the oven to 375°F.
Cut each slice of bacon in half.
Cut off the tops of the jalapenos and slice them in half lengthwise. Remove the seeds and give the peppers a rinse.
Stuff each jalapeno with softened cream cheese.
Place a slice of deer backstrap on top.
Roll each stuffed pepper with half a slice of bacon. (If the bacon does not fully wrap around the pepper, you may need to use a whole slice.) Secure with a toothpick if needed.
Season with desired amount of seasoned salt and black pepper.
Smoke in a Pellet Grill or Smoker (Option 1)
Place 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 bacon is crisp and venison is cooked through.
Bake in the Oven (Option 2)
Place 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 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.)
Serve and enjoy!
Notes
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.
Make sure the cream cheese is soft and at room temperature before using. This makes it easier to spread.
Shredded cheddar cheese can be mixed with the cream cheese for extra cheesiness.
Regular-thickness bacon is recommended for jalapeno poppers since thin-cut may tear apart while wrapping and thick-cut take longer to crisp which may overcook the venison.
If half a slice of bacon does not fully wrap around the stuffed jalapenos, you may need to use whole slices.
If smoking in a pellet grill or smoker, place a drip pan under the grill grates to catch the bacon grease.