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.
- 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
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 ShopDeerHunting.com.