Wild Game Jalapeno Poppers

By Raeanne O’Meara

Jalapeno poppers are what I would consider a staple appetizer for the spring and summer – bake them in the oven, on the Traeger or on the barbeque. Six jalapenos make 12 individual jalapeno poppers.




6 jalapeno peppers

1 cup cream cheese


1 cup shredded cheddar cheese

1 lb wild game roast (we used wild sheep, but any sort of wild game would work as long as a tender cut is chosen)

12 slices bacon (don’t use thick cut, as it won’t crisp up as nicely)

3 tbsp brown sugar

How To Make Wild Game Jalapeno Poppers

Preheat oven to 400 degrees Fahrenheit.


Cut the jalapeno peppers in half lengthwise. Remove the stem and seeds (if you are sensitive to heat, you should wear gloves to prevent the juice from sticking to your fingers – if using no gloves, be sure to wash your hands thoroughly).


In a small bowl, mash together one part cream cheese to one part cheddar cheese. Stuff the pepper slices with cream and cheddar cheese mixture. Slice the roast into 12 pieces of similar size to the jalapeno pepper halves being used. Place onto each pepper. Wrap each stuffed jalapeno with a slice of bacon and place onto an aluminum foil-lined baking sheet. Sprinkle each jalapeno with a bit of brown sugar.


Place the baking sheet into the oven and cook for approximately 15 to 20 minutes. Remove from oven and serve immediately.