Foodie Friday: Spaghetti Stick Venison Appetizers

Break out the grill and start the pre-party for summer with these fantastic Spaghetti Stick Venison Appetizers. Paul Guidry submitted this recipe for his version of the classic jalapeño popper and it’s going to make a great summer addition to any grill master’s list of venison appetizers to create.


Spaghetti Stick Venison Appetizers

The use of spaghetti sticks instead of toothpicks to hold these venison appetizers together is a great idea. Simple to create and one less thing to slow down the partygoers from gobbling them all down. (Photo courtesy


  • 1 pound venison backstrap
  • 1 pound package of bacon
  • 2 – 3 jalapeños
  • 4 ounces cream cheese, frozen
  • A few sticks of uncooked spaghetti (sub toothpicks)
  • Optional – marinade or seasoning of choice



Thinly slice the backstrap, about 1/4-inch thick, across the grain. You can marinate or season the backstrap if you like, but it doesn’t really need any extra tenderizing or flavoring.  Cut the jalapeños into 1/4-inch wide strips, the same length as the width of your backstrap slices.  You can use bigger or smaller slices to change for heat preference. Break the frozen cream cheese block up into small chunks. Place a chunk of cream cheese and a piece of jalapeño on a slice of backstrap, and roll up. Wrap this in a slice of bacon, and skewer with a spaghetti stick. Break off the stick, leaving a little sticking out of each side. Repeat for the remaining slices of backstrap. Grill on high heat until the bacon is cooked. The spaghetti sticks will cook with the juices from the meat, so there is no need to remove them like you would with toothpicks.


Deer Camp Butcher Shop: How to Process Venison Ribs




Gut It Cut It Cook It is one of several great venison cookbooks available in with tips and recipes for your hard-earned venison. It includes proper field dressing and butchering to storing and preparing your venison. In this info-packed book you’ll find checklists and descriptions of tools you’ll need to get the job done right and affordably, advice for shot placement and ammunition, step-by-step photos and instructions for proper field dressing and skinning, the best tips for butchering, wrapping and freezing venison, and much more. You’ll also get a bonus CD of 50 venison recipes, field dressing chart and meat cuts chart. See it and other great venison cookbooks here.

Cick to learn more …

For more outstanding step-by-step tips on cleaning, processing and preparing your own venison just like these, check out Gut It. Cut It. Cook It. by Eric Fromm and Al Cambronne, available now at