We are lucky that we live in a state that has an abundance of game animals. And football season also conveniently falls around our general hunting season. Meaning that you may find yourself with fresh venison. People in other parts of the country consider venison a delicacy. But, for us, it is part of our diet and is usually brought out for special occasions. Like a BIG game-day meal.

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We are getting excited about the annual Brawl of the Wild game. One of the oldest rivalries in college football history. More importantly, it is a Montana tradition that is over a century old.  Just like the tradition of hunting on Thanksgiving, it has always been a family tradition to hunt a little in the morning. Only to race home early in the day to make food and watch football.

Today I am going to share with you one of my all-time favorite wild game dishes that is guaranteed to be a hit at your next football viewing party. I'm talking about my elk jalapeno poppers. Now, if you don't have elk, that's fine. I have used this same recipe with deer, antelope, and even Canada goose. But elk is by far my favorite.

philip larking via unsplash.com
philip larking via unsplash.com

ELK Jalapeno Poppers

What you will need:

  • Toothpicks
  • 1-2 pounds of elk steak
  • thin-cut bacon
  • 6 medium jalapenos
  • cream cheese
  • all-purpose seasoning (we LOVE Alpine Touch)

How to Prepare:

Start by cutting the jalapenos in half and removing the seeds (unless you want it REAL hot, then leave the seeds.) Cut the jalapenos into 1-inch pieces. Cut elk steak into 1-inch pieces. Cut bacon in half, making approximately 3-4 inch strips. Soak toothpicks for 5 minutes in water.

Construct poppers by spooning a small amount of cream cheese onto a piece of jalapeno. Top with a slice of steak. Wrap with bacon slice and secure with a toothpick. Continue until the steak is gone. Put constructed poppers on a plate and season on all sides.

Grill on medium heat until bacon starts to crisp. Don't cook until bacon is completely done crispy, or the elk will be overcooked. Elk is very lean meat, but the fat from the bacon will keep it from drying out. Place on a tray and serve.

This is a great way to feed a decent amount of people without completely decimating your freezer stocks. Check back tomorrow when I share with you another Wild Game Recipe for the Brawl of the Wild Game.

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