Register    Reset Password

Venison Jalapeno Poppers!

Submitted by: becka034 on January 6, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Loading...
Venison Jalapeno Poppers!

We got some venison this year from wonderfully generous friends and I have been looking up neat, cool, frugal fun recipes on homesteading sites I visit frequently. Someone suggested making Jalapeno Poppers. This is right up the boys and my alley. And I couldn’t wait to try …

Difficulty:

Ingredients

Directions

We got some venison this year from wonderfully generous friends and I have been looking up neat, cool, frugal fun recipes on homesteading sites I visit frequently. Someone suggested making Jalapeno Poppers. This is right up the boys and my alley. And I couldn’t wait to try them!


I only made a few since it was a new recipe. I wanted to make sure (if it worked out) I would have enough ingredients left on hand for appetizers on Christmas Day 🙂

The photos were taken by my lovely assistant Brian (I told him he was my new Blogger Photographer).

This is a pretty frugal recipe. I got the bacon for 99 cents (of course I buy it on sale for about 99 cents a package and then freeze it),

2

the jalapenos were 80 cents for 15,

1

the cheese was on sale for 2.50 (Sad that I think 2.50 is a good sale price. I remember when it was like 1.25 on sale. Cheese making is next on my list of things to learn to do),

4

and the venison was gifted. I’m using venison butterfly steaks. We packed it, food-savered and then froze.

3

How to make Venison Poppers: Printable

Cut 5 jalapeno peppers in half lengthwise and seed. See I am wearing a glove? I managed to slice my index finger this morning using a new razor, no way I wasn’t wearing a glove.

5

Cut 10 quarter-inch slices of venison, long enough to fit into the peppers.

6

Cut 10 quarter-inch wedges of sharp cheddar cheese. Extra Sharp cheese, mmmmm, my favorite! Cheese should be SHARP unless it is Brie, of course.

Cut 5 slices of bacon in half.

In each half of jalapeno put a slice of venison. Love this picture. I think it is so pretty with the venison soooo red and lean.

7

Then the cheese. Brian does a pretty good job of picture taking mid-point dontcha think?

8

Wrap everything up in a half slice of bacon. Secure with a toothpick.

10

Bake at 350 degrees for approximately 20 minutes, then broil until bacon is crisp.

Keep an eye on them when you broil them, they will burn!

11

Enjoy!

They lasted all of about 4 minutes in my house–and that was with Brian and Max eating them hot out of the oven!

Amanda blogs at Becker Style.

Do you have a recipe post or kitchen-related story to share on the Farm Bell blog?
See Farm Bell Blog Submissions for information, the latest blog contributor giveaway, and to submit a post.

Want to subscribe to the Farm Bell blog? Go here.

What can you enter to win this month? Click here.

Categories: Blog

Did you make this recipe? Share your photo here:

Make sure the page has finished loading before you upload a photo.

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.


Other recipes you may enjoy:





Comments

7 comments | RSS feed for comments of this post

  1. 1-6
    7:08
    am

    Those look delicious. Suggested alternative cheese: cream cheese! I make a very similar recipe with just CC & bacon, and I can eat a whole batch of 24 by myself!

  2. 1-6
    9:51
    am

    Ooooh, venison. We make these, subbing Jack cheese and shrimp. They have about the same life span.

  3. 1-6
    12:17
    pm

    If only I liked venison, have tried it several times. Would like to know where you found bacon for 99 cents…here that brand is $6.00 a pound.

  4. 1-6
    1:43
    pm

    I have seen that bacon around here for over 7.00 lb. I’m coming to your neighborhood to shop! lol

  5. 1-6
    4:57
    pm

    I go to the local market alot LOL and I wait for it to be marked down usually it is 2 days or the day before the Best By Date- and then they mark it to 99 cents- I buy as much as I can and put it in the freezer! Otherwise- I would never buy bacon!

  6. 1-6
    6:20
    pm

    I run into sales like that once in a while, but I don’t shop as much as I used to. We only have 2 grocery stores where i live and none of them would mark that bacon down that much, but that is a real good price and I would but all they have and freeze it too. Lucky you!

  7. 1-6
    11:36
    pm

    I was really lucky this summer- I saw there was bacon one day past the date – I rang the meat bell (lol) and asked the meat manager if he would mark it down for me as I was chaparoning the Youth Group on a 4 day camping trip and since we were tenting- bacon would be a real treat early in the morning for them on the grill- he said ” how many of the packs are you gonna buy that are past the date?” I replied ” how much are you gonna mark them?” He said “Buy them all and I will make them 50 cents a pack so I don’t have to see them thrown out”
    I said ” Deal”!
    Bacon is so preserved to begin with I have no qualms about freezing it!

Leave a Comment

You must be registered to post a review or comment.

Already registered? Use the login form at the top of the page.

Search Farm Bell Recipes

[wpdreams_ajaxsearchlite]







If you would like to help support the overhead costs of this website, you may donate. Thank you!


We Want to Meet You


Farm Bell Recipes is all about you! If you're a member of our community and have been submitting recipes and/or blog posts to Farm Bell Recipes, we want to meet you!
Go to Meet the Cook and submit the form to be featured.


Canning Tutorials

Recent Reviews and Comments




Latest on the Forum

The Farmhouse Table

The Canning Pot

Sign up for the
Chickens in the Road Newsletter




Thanks for being part of our community!