
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 back strap, but this time stay away from the grease and the frying pan. Paired with a hatch green chile loaded with cream cheese and then wrapped with a thick slice of maple bacon, these puppies 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
Ingredients:
Two whole back straps from a White-tailed deer
1/2 gallon buttermilk
24 ounces thick cut maple bacon
Hatch green chile peppers
16 ounces cream cheese
Worcestershire Sauce
Seasoning
Toothpicks
Honey
Directions:
Step 1 - Cut back straps 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 back strap medallions with Worcestershire sauce
Step 4 - Generously season both sides of each medallion with your preferred seasoning
Step 5 - Slice the 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 back strap 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 bacon-wrapped medallion 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 bacon-wrapped medallion
Step 11 - Remove from the grill and let stand for 5 minutes before serving