Deer Tenderloin Jalapeño Poppers

Here’s a  recipe for Deer Tenderloin Jalapeño Poppers — a delicious twist on the classic popper, using tender, flavorful venison tenderloin.

Deer Tenderloin Jalapeño Poppers Recipe

Ingredients:

• 1 lb deer (venison) tenderloin, trimmed and cut into bite-sized pieces

• 6 large jalapeño peppers

• 4 oz cream cheese, softened

• 1 cup shredded sharp cheddar cheese

• 2 cloves garlic, minced

• 1/2 tsp smoked paprika

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1/4 tsp cayenne pepper (optional, for extra heat)

• 1 tbsp olive oil or melted butter (for brushing)

• Toothpicks for securing

Optional for coating/frying (if you want crispy poppers):

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• 1 cup panko breadcrumbs or crushed pork rinds (for a low-carb option)

Instructions:

1. Prepare the Jalapeños:

• Slice each jalapeño in half lengthwise.

• Using a spoon, carefully remove seeds and membranes (leave some if you want more heat).

• Rinse and pat dry.

2. Prepare the Filling:

• In a medium bowl, mix softened cream cheese, shredded cheddar cheese, minced garlic, smoked paprika, salt, black pepper, and cayenne pepper (if using).

• Stir until well combined.

3. Prepare the Deer Tenderloin:

• Cut the deer tenderloin into small cubes roughly the same size to fit inside the jalapeño halves.

• Season with a pinch of salt, pepper, and a little smoked paprika.

4. Assemble the Poppers:

• Spoon some cheese filling into each jalapeño half.

• Place a piece of deer tenderloin on top of the cheese filling.

• Add a little more cheese on top to help seal the meat in.

• Secure with a toothpick if needed.

5. Cooking Methods:

Oven-Baked (Healthier Option):

• Preheat oven to 375°F (190°C).

• Place poppers on a baking sheet lined with parchment paper.

• Brush the tops lightly with olive oil or melted butter.

• Bake for 20-25 minutes or until the venison is cooked through and jalapeños are tender.

• Optional: Broil the last 2-3 minutes for a golden top.

Fried (Crispy Poppers):

• Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

• Carefully coat each stuffed jalapeño half in flour, then dip into eggs, and finally coat with panko.

• Heat oil in a deep pan or fryer to 350°F (175°C).

• Fry poppers in batches until golden brown and cooked through (about 3-4 minutes).

• Drain on paper towels.

Serving Suggestions:

• Serve hot with ranch dressing or a smoky chipotle mayo.

• Garnish with chopped fresh cilantro or green onions for color.

• Pair with a cold beer or a smoky bourbon cocktail.