Venison Jalapeño Poppers

https://pauliesaucerecipes.com/post/venison_jalapeno-poppers/

Ingredients:

• 1 lb ground venison
• 5-8 fresh jalapeños
• 8 oz cream cheese (softened)
• ½ cup shredded Mexican blend cheese
• 1 small yellow onion (diced)
• 1 lb bacon (thin-sliced, for wrapping)
• 1 tsp BBQ seasoning (to taste)
• 1 tsp Italian herb seasoning (to taste)

Directions:

• Prepare the Jalapeños Slice jalapeños in half lengthwise and remove seeds and membranes. For extra heat, leave a few seeds in. Set aside.
• Cook the Venison Mixture In a skillet over medium heat, cook the ground venison with diced onion and minced garlic until browned, about 6–7 minutes. Drain any excess liquid. Season with smoked paprika, chili powder, salt, and black pepper. Let cool slightly.
• Make the Filling In a large bowl, combine the cooked venison with cream cheese and shredded cheddar until smooth and creamy.
• Stuff the Jalapeños Spoon the venison-cheese mixture into each jalapeño half, filling them generously.
• Wrap with Bacon Wrap each stuffed jalapeño with a slice of bacon, securing with a toothpick if needed.
• Smoke the Poppers Preheat your smoker. Cook the poppers at 275°F (135°C) for 30 minutes, then increase the heat to 300°F (150°C) for an additional 30 minutes, or until the bacon is crisp and the jalapeños are tender.
• Serve & Enjoy Remove from the smoker and let cool slightly before serving. These poppers pair perfectly with ranch, BBQ sauce, or a spicy aioli.