Best 4 Jalapeno Bacon Venison Sliders Recipes

BACON WRAPPED JALAPENOS WITH VENISON

Steps:

• Preheat oven to 425 degrees and line a large sheet pan with parchment. Set aside
• In a skillet over medium high heat, add the venison and the next 5 ingredient and cook until venison is browned. Set aside to cool.
• In a mixing bowl combine cream cheese, sliced onion, granulated onion and garlic and the shredded cheese. Mix well till thoroughly combined. Mix in the cooled venison.
• To assemble the jalapenos, take one of the jalapeno halves and stuff with about a tablespoon of filling. The amount of filling you use will depend on the size of your jalapenos. Starting at the end, wrap each stuffed jalapeno half with a slice of bacon. If you have smaller jalapenos you can use a half a piece of bacon or trim it as necessary. You don't want the bacon to overlap too much or it wont crisp up! Repeat until all the jalapeno halves are stuffed and wrapped.
• Place the peppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes or until the bacon is golden brown and crispy! Serve warm or at room temperature!

BACON WRAPPED VENISON JALAPENOS

Steps:

• If grilling Soak the toothpicks. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients
• Cut the venison in 12 equal pieces (cutting the venison into strips helps fit pepper and venison together). Cut the Jalapenos length wise, and remove the seeds.Cut the onion into large flakes, about the same size as the jalapenos.Cut each piece of bacon in 1/2 making 24 short pieces, you will be using 2 pieces per stack.
• When the cream cheese has softened (usually about room temperature) combine cream cheese, garlic, and cheddar cheese in bowl.
• Lay two 1/2 pieces of bacon horizontally, one below the other.
• Fill 1 jalapeno 1/2 with the cream cheese mixture, then place it vertically on the bacon pieces, cream cheese side up. Place a strip of venison on the stack, next place an onion flake on top of the venison. Wrap the bacon with each end meeting in the middle of the stack and run a toothpick through the bacon ends and the middle of the stack to hold it all together.
• Repeat steps 3 & 4 until all stacks are complete
• Place the venison stacks in a container and marinade them with a bottle of Italian dressing cover and place in the refrigerator for 2-24 hours. When desired marinade time has been reached remove the container from the refrigerator and let warm to room temperature before cooking.
• Grill on medium heat, cooking until bacon is done or bake in the oven at 400 degrees for 30 minutes.

JALAPENO BACON VENISON SLIDERS

Steps:

• 1. Ground venison comes in a tube like package. Out of the package I rinse with cold water to remove some of the meat juices. Just the outside before I crumbled it up.
• 2. In a large bowl combine the first eight ingrediants. Shape into 12 small patties (2 inches).
• 3. Cook on the grill or in a grill pan until done. 2 minutes on each side. I brushed each side with the bacon dripping before I grill them. (optional)
• 4. Last part of cooking place a piece of bacon and top with your favorite cheese. If grill pan method place them on a sheet pan and melt the cheese under the broiler.
• 5. Slice biscuit rolls, and add your favorite topping and sauce. Buttermilk ranch dressing is good.

SHREDDED VENISON SANDWICHES

Steps:

• Cut venison roast in half; place in a 5-qt. slow cooker. In a large bowl, combine the ketchup, brown sugar, mustard, lemon juice, soy sauce, liquid smoke if desired and seasonings. Pour over venison. Cover and cook on low for 8-10 hours or until meat is tender., Remove roast; cool slightly. Shred meat with two forks; return to slow cooker and heat through. Using a slotted spoon, place meat mixture on bun bottoms. Replace tops.