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Roasted Elk Jalapeño Poppers

Roasted Elk Jalapeño Poppers

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.

Prep Time

30 Min

Cook Time

15 Min




This recipe serves:


Units of Measurement:
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
As Needed honey, for serving (optional)


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    Elk Jalapeno Poppers Recipe | Traeger Grills

    Elk Jalapeno Poppers Recipe | Traeger Grills thumbnail
  • 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.

  • 2

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

    350 ˚F / 177 ˚C

  • 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.

  • 5

    Cut the bacon in half crosswise. Set aside.

  • 6

    Spoon cream cheese equally into all jalapeño halves.

  • 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 / 177 ˚C


  • 9

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

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