BIG JS Deer poppers!!!

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Big J

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Since you asked for it again and for the newbies! Here ya go!!

Here is what ya need.
1 large backstrap
8 strips of tom and teds bacon(Or whatever bacon you like
3 raw jalopeno peppers (Optional)
A small block of hot pepper cheese
2 cups of pineapple juice
2 cups of sprite or Dollar store lemon lime soft drink
Any cajun seasoning(Optional)

Ok make sure all the silver lining is off the Strap and it is leaned up. As little fat as possible on it. Then cut the strip in half long ways. Now cut 1/8th to 1/4th inch wide pieces till you have cut all the way down the strap. Wash the strap pieces in cold water forjust a few seconds and then drain them and put them in a bowl. Add your Sprite and pineapple and put in the fridge for 6 hours.

Cut your Jalopeno peppers into slices. Sauteee them in a small amount of butter( Hold your breath as they cook they will make you cough!!!(Not kidding)Then put into a bowl for later!

Cook your bacon in the microwave until almost done. Take the grease from the plate and pour it into a frying pan. (You can add a little vegetable oil if you do not get enough grease from your bacon). Pull your strap pieces out of the fridge and drain the Sprite and Pineapple juice off.
You want to ust sear the strips in the frying pan until both sides are just grayed. In a hot sillet should take only 15 seconds on each side then pull it out!!(Remember these are thin and easy to overcook!)

Take your bacon and cut small 1inch by 1 inch pices out of it.

Lay your Strap pieces out on a baking sheet or pan sprayed with a little no stick spray.

Put the pieces of strip around the pan close together.
Lay a 1 inch piece of bacon on eash pieceof strap.
Lay 1 slice of jalopeno on each pieceof bacon on the top of the strap.
Then take a small piece of your Block hot pepper cheese on the very top(Make sure it stays as it needs to be put in the broiler to melt down.
Put in the oven on broil till the cheese melts down over the Straps, bacon and Jalopeno.
Pull from the oven and sprinkle a little cajun seasoning over all.
Add tootpicks and Enjoy!!

Let me know how it works for ya!!
DSC_1070.jpg
 
Big J - Looks awesome!

I do the same thing, but a little different. I like to grill them.

I might add for some of you that dont like all the spice, you can also use banana peppers instead of jalopenos. I have to do this for my girlfriend, b/c she cant take the spice. They are very good that way as well.

I have not tried marinating with pineapple juice yet. I'm gonna try that tomorrow night!

Thanks
 
i cant have the sweet stuff so i marinated mine in moore's,put a peice of raw pepper minus the seeds on top,put a 1" peice of bacon then into a 450 oven for 7 min,added a peice of pepper cheese on top & throwned it under the broiler for 90 seconds,good stuff :) ,may regret not cooking the peppers seperate tomorrow though :) ,mike243
 
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Never tried them, but they are on the appetizer menu for Thursday night as I am having the "First Annual..Phil's Fur, Fins, and Feather Feast". I am making a dent in the wild game freezer getting ready for the fall and onslaught of redfish, seatrout, and hopefully more venison.

I will let you know how they turn out.

Thanks Big J.
 
Big J said:
...................Add tootpicks and Enjoy!!

Let me know how it works for ya!!
Click to expand...

LOL!! Freudian slip. :D

BTW, if you gots big gaps between your teefies, do you call 'em fartpicks?
 
Thanks BigJ....those poppers were a big hit(and your right about sauteeing those jalapenos...wow!)

We also had:
-BBQ venison (crock pot all day, cooked in beer and 1/2 bottle of Dales, then pulled, then covered in BBQ and some bourbon thrown in for....uh...taste? Then that was placed on half a Pillsbury Grand biscuit and then covered with Monteray Jack cheese and thown back onto the oven to heat up

-Hot Quail legs...like Chicken wings

Main courses
-blackend redfish
-crappie
-Quail breast marinated in Italian dressing then wrapped in bacon
-Venison smoked over hickory chips/charcoal..premarinated with several liquids of a variety, then a dry rub.
-Venison- battered in a hot batter, then deep fried
-Wild turkey - as above but with a General Tso's sauce
-Deep fat fried in peanut oil turkey

Dessert was pumpkin cobbler, a dreamsickle cake.

Needless to say. Stomachs were bulging, and there were guys comparing duck calls and techniques on my deck at 11pm when we closed it down.
 
Big J - Tried your Deer poppers and WOW are they good! :grin: Had some friends over and they couldn't stop saying how good they tasted.

Thanks for sharing the recipe. I will be using it again soon.

MT WSM
 

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