The Kitchen Table Venison Poppers
Submitted by The Kitchen Table
- 1 ½ lbs venison backstrap or Denver leg (cut into loin size strips)
- ¼ C Creole seasoning
- 3 pickled jalapenos, sliced thinly
- 10 strips thick-cut, smoked bacon
- 4 oz cream cheese
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh parsley, chopped
- Salt and pepper to taste
- 6 oz cane syrup
- 6 oz sherry or balsamic vinegar
Rub venison with Creole seasoning. Then sear the tenderloin in a minimal amount of oil in a cast-iron skillet just until a crust forms.
Place the tenderloin in the refrigerator for 20 minutes, then cut into ¼-inch x 2-inch strips. Wrap each piece of venison around a pickled jalapeno slice, then wrap with a piece of bacon. Skewer the poppers with a bamboo skewer.
Allow cream cheese to soften at room temperature. Mix in herbs and season with salt and pepper.
Add the cane syrup and vinegar to a small sauce pot. Reduce syrup vinegar mix by half.
Grill the popper skewers on medium heat for 15 to 20 minutes or until bacon is crispy and slightly charred.
Spread some of the cream cheese in a line on a plate. Remove the poppers from skewer; place on top of cream cheese. Drizzle some cane syrup over the poppers.