Venison Hatch Green Chile Back Strap Poppers

Venison Hatch Green Chile Back Strap Poppers

Hunting season is coming back around quickly, and it’s time to make some room in the freezer for this year’s harvests. Thaw out those last few packages of backstrap, but this time stay away from the grease and the frying pan. Paired with fresh hatch green chile peppers loaded with cream cheese and then wrapped with a thick slice of maple bacon, these venison poppers will melt in your mouth with each bite. 

Prep Time: 25 minutes

Note: Soak back strap in buttermilk for 12-24 hours before prepping

Cook Time: 22 - 30 minutes


Two whole backstraps from a White-tailed deer 

1/2 gallon buttermilk

24 ounces thick cut maple bacon

Fresh hatch green chile peppers

16 ounces cream cheese

Worcestershire Sauce





Step 1 - Cut backstraps into small, 1/2 - 3/4 inch thick medallions. Soak these medallions in buttermilk for 12-24 hours

Step 2 - Turn the pellet grill on and set to 350 degrees

Step 3 - Marinate the backstrap medallions with Worcestershire sauce

Step 4 - Generously season both sides of each medallion with your preferred seasoning

Step 5 - Slice the fresh hatch green chile peppers in half and wash out all the seeds with cold water

Step 6 - Cut the halves of hatch green chile peppers in half

Step 7 - Stuff the hatch green chile pepper slices with cream cheese

Step 8 - Pair each cream-cheese-stuffed slice of hatch green chile pepper with a backstrap medallion and wrap them with a thick cut slice of maple bacon. Use a tooth pick to hold the bacon, pepper, and meat together in a tight wrap

Step 9 - Place each backstrap popper on the grill. Close the lid and grill for 22-24 minutes if you prefer your back strap cooked medium.  If you prefer the meat well done, then cook for 26-30 minutes

Step 10 - Open the lid of the grill and drizzle honey over each venison popper

Step 11 - Remove the backstrap poppers from the grill and let stand for 5 minutes before serving