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Roasted Elk Jalapeño Poppers

30

15

Cherry

Eva Shockey made wood-fired bacon-wrapped jalapeño poppers even better by adding fresh strips of elk into the equation. Make sure to marinate the elk for at least 2 hours and up to overnight for best results.

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  • 4 elk steaks

  • 1 Cup Worcestershire sauce

  • 1 Cup fresh squeezed lime juice

  • 1 Cup soy sauce

  • 20 Medium jalapeño peppers

  • 10 Slices bacon

  • 12 Ounce herb & garlic flavored cream cheese, room temp

  • honey, for serving (optional)

  • Elk Jalapeno Poppers Recipe | Traeger Grills

  • 1

    Mix the lime juice, Worcestershire and soy sauce together in a large bowl. Alternatively, you can pour the ingredients directly into a large resealable bag. Add sliced steak, cover and let sit for 4 to 6 hours, or overnight.

    • 4 elk steaks

    • 1 Cup Worcestershire sauce

    • 1 Cup fresh squeezed lime juice

    • 1 Cup soy sauce

  • 2

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F

  • 3

    Remove the steak from the marinade and thinly slice into bite-sized pieces so they are approximately the same width and length as the jalapeños.
  • 4

    Cut the jalapeños in half lengthwise. Remove seeds and center membrane, then set aside.

    • 20 Medium jalapeño peppers

  • 5

    Cut the bacon in half crosswise. Set aside.

    • 10 Slices bacon

  • 6

    Spoon cream cheese equally into all jalapeño halves.

    • 12 Ounce herb & garlic flavored cream cheese, room temp

  • 7

    Lay one slice of marinated elk on top of each jalapeño. Wrap each jalapeño popper with one piece of bacon and secure with a toothpick if needed.
  • 8

    Place on grill, cut-side up for 10 to 15 minutes, or until elk is cooked and jalapeños are tender and lightly charred.

    350 ˚F

  • 9

    Remove from the Traeger and optionally drizzle with honey before serving. Enjoy!

    • As Needed honey, for serving (optional)

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