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),
the jalapenos were 80 cents for 15,
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),
and the venison was gifted. I’m using venison butterfly steaks. We packed it, food-savered and then froze.
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.
Cut 10 quarter-inch slices of venison, long enough to fit into the peppers.
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.
Then the cheese. Brian does a pretty good job of picture taking mid-point dontcha think?
Wrap everything up in a half slice of bacon. Secure with a toothpick.
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!
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!
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MrsFuzz says:
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!
On January 6, 2012 at 7:08 am
cabighorse says:
Ooooh, venison. We make these, subbing Jack cheese and shrimp. They have about the same life span.
On January 6, 2012 at 9:51 am
Judy says:
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.
On January 6, 2012 at 12:17 pm
marymac says:
I have seen that bacon around here for over 7.00 lb. I’m coming to your neighborhood to shop! lol
On January 6, 2012 at 1:43 pm
Amanda says:
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!
On January 6, 2012 at 4:57 pm
marymac says:
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!
On January 6, 2012 at 6:20 pm
Amanda says:
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!
On January 6, 2012 at 11:36 pm