By Eva Shockey
6 Reviews
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
Cook Time
Pellets
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) |
Elk Jalapeno Poppers Recipe | Traeger Grills
Step 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
Step 2
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Step 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.
Step 4
Cut the jalapeños in half lengthwise. Remove seeds and center membrane, then set aside.
20 Medium jalapeño peppers
Step 5
Cut the bacon in half crosswise. Set aside.
10 Slices bacon
Step 6
Spoon cream cheese equally into all jalapeño halves.
12 Ounce herb & garlic flavored cream cheese, room temp
Step 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.
Step 8
Place on grill, cut-side up for 10 to 15 minutes, or until elk is cooked and jalapeños are tender and lightly charred.
00:10
350 ˚F / 177 ˚C
Step 9
Remove from the Traeger and optionally drizzle with honey before serving. Enjoy!
As Needed honey, for serving (optional)
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