Venison appetizers can get the party started for just about any occasion – holiday gatherings, cookouts, birthday parties, tailgating and more – especially when those venison appetizers combine jalapeños, cream cheese and venison sausage!

Simple and easy to make, Jay Neumanmn sent in his favorite recipe for venison jalapeño poppers, and it sounds like a perfect addition to any fun gathering where you might be able to convince some folks how versatile and tasty venison can be, if they’ve been hesitant to try it in the past. They sound so good, in fact, that these venison appetizers just might become the whole meal when everyone wants more.

Venison Appetizer Ingredients

• 1 lb medium jalapeños, cut in half lengthwise, seeded, and de-veined
• 1 lb cream cheese, softened
• 1 lb ground venison sausage
• 1 medium white onion, finely chopped
• 1 tsp salt
• Pepper to taste

Preheat oven to 400 degrees. Brown sausage and onion over medium-high heat. Drain fat. Pat sausage with paper towel to remove residual fat. In a metal bowl, combine sausage/onion mixture, cream cheese, salt and pepper. Stir until completely combined. With a small spoon, fill jalapeño halves with sausage/cream cheese mixture. Place filled jalapeño halves on a foil-lined baking sheet. Cook in a warm grill out of direct heat until golden brown and jalapeños appear to be slightly softened. This will take approximately 25 to 35 minutes. Eat immediately or store leftovers in refrigerator and warm up in microwave.

Learn How to Process Your Own Venison in Gut It Cut It Cook It

Gut It Cut It Cook It is one of several great venison cookbooks available in ShopDeerHunting.com 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.