Jalapeno Bacon Venison Sliders Recipes

BACON WRAPPED JALAPENOS WITH VENISON

Steps:

• Preheat oven to 425 degrees and line a large sheet pan with parchment. Set aside
• In a skillet over medium high heat, add the venison and the next 5 ingredient and cook until venison is browned. Set aside to cool.
• In a mixing bowl combine cream cheese, sliced onion, granulated onion and garlic and the shredded cheese. Mix well till thoroughly combined. Mix in the cooled venison.
• To assemble the jalapenos, take one of the jalapeno halves and stuff with about a tablespoon of filling. The amount of filling you use will depend on the size of your jalapenos. Starting at the end, wrap each stuffed jalapeno half with a slice of bacon. If you have smaller jalapenos you can use a half a piece of bacon or trim it as necessary. You don't want the bacon to overlap too much or it wont crisp up! Repeat until all the jalapeno halves are stuffed and wrapped.
• Place the peppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes or until the bacon is golden brown and crispy! Serve warm or at room temperature!

BACON WRAPPED VENISON JALAPENOS

Steps:

• If grilling Soak the toothpicks. Remove the cream cheese from the refrigerator and set aside while prepping the other ingredients
• Cut the venison in 12 equal pieces (cutting the venison into strips helps fit pepper and venison together). Cut the Jalapenos length wise, and remove the seeds.Cut the onion into large flakes, about the same size as the jalapenos.Cut each piece of bacon in 1/2 making 24 short pieces, you will be using 2 pieces per stack.
• When the cream cheese has softened (usually about room temperature) combine cream cheese, garlic, and cheddar cheese in bowl.
• Lay two 1/2 pieces of bacon horizontally, one below the other.
• Fill 1 jalapeno 1/2 with the cream cheese mixture, then place it vertically on the bacon pieces, cream cheese side up. Place a strip of venison on the stack, next place an onion flake on top of the venison. Wrap the bacon with each end meeting in the middle of the stack and run a toothpick through the bacon ends and the middle of the stack to hold it all together.
• Repeat steps 3 & 4 until all stacks are complete
• Place the venison stacks in a container and marinade them with a bottle of Italian dressing cover and place in the refrigerator for 2-24 hours. When desired marinade time has been reached remove the container from the refrigerator and let warm to room temperature before cooking.
• Grill on medium heat, cooking until bacon is done or bake in the oven at 400 degrees for 30 minutes.

BACON-JALAPENO DIP

Steps:

• Preheat the oven to 350 degrees F.
• Cook the bacon in a nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate with a slotted spoon. Reserve 1 tablespoon of the drippings.
• Mix together the cream cheese, Cheddar, sour cream, milk, vinegar, jalapenos, bacon and reserved drippings in a medium bowl. Spread the mixture in a baking dish and bake until golden and bubbly, about 30 minutes. Sprinkle with the scallions before serving.

SPICY JALAPENO SLIDERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.
• In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.
• Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

BAKED BACON JALAPENO WRAPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Spread cream cheese into jalapeno pepper halves; wrap each with a piece of bacon. Secure the bacon with toothpicks to prevent unraveling while baking. Arrange wrapped jalapeno peppers onto a baking sheet with cream cheese side facing down.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Bake in preheated oven for 10 minutes, turn, and continue cooking until the bacon is completely browned, about 10 minutes more.
• Transfer jalapeno wraps to preheated grill; cook until the bacon is crisp, 2 to 3 minutes per side.

TOMS VENISON JALAPENO BURGERS

Steps:

• In medium mixing bowl, combine all ingredients together.
• Form pieces into medium sized balls then place on cutting board and press into patties (makes about 6 to 8).
• Place on grill or put into foil and place packets onto hot coals in a campfire or cook anyway you like to make burgers. Cook for about 10 to 15 minutes or to your liking.
• Garnish burgers with your favorite toppings like bacon, cheese, mushrooms or whatever you prefer and enjoy.

VENISON WRAPS

Steps:

• Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
• Preheat a grill for medium heat.
• To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
• Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

JALAPENO SLIDERS WITH CRISPY ONIONS

Steps:

• Shape beef into eight 1/2-in.-thick patties; sprinkle with salt and pepper. In a large skillet, cook sliders over medium heat 2-3 minutes. Turn and top with peppers and cheese. Continue cooking until a thermometer reads 160°, 2-3 minutes., Serve on buns. Top with french-fried onions.