By Eva Shockey
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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|1 Cup||Worcestershire sauce|
|1 Cup||fresh squeezed lime juice|
|1 Cup||soy sauce|
|20 Medium||jalapeño peppers|
|12 Ounce||herb & garlic flavored cream cheese, room temp|
|As Needed||honey, for serving (optional)|
Elk Jalapeno Poppers Recipe | Traeger Grills
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
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
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.
Cut the jalapeños in half lengthwise. Remove seeds and center membrane, then set aside.
20 Medium jalapeño peppers
Cut the bacon in half crosswise. Set aside.
10 Slices bacon
Spoon cream cheese equally into all jalapeño halves.
12 Ounce herb & garlic flavored cream cheese, room temp
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.
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 / 177 ˚C
Remove from the Traeger and optionally drizzle with honey before serving. Enjoy!
As Needed honey, for serving (optional)
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