I’m gearing up to cook at the lodge, and trying out some new recipes. So, this year the new pre-dining treat is Backstrap Bacon Appetizer. They’re easier to make than jalapeño poppers, and really delicious. If you want to use dove breast instead of deer, it’s really good too.
Backstrap Bacon Appetizer
Ingredients
- 12 ounces of room temperature cream cheese
- 1 egg
- Thin pieces of deer backstrap or deer tenderloin, cut into square-like pieces
- Strips of jalapeño
- Bacon, partially cooked
Instructions
- Heat grill (or oven).
- Thoroughly mix together cream cheese and egg. You'll be able to make over 20 appetizers with this amount of cream cheese, unless you decide to use a lot in each one.
- Place a little cream cheese mixture in center of the piece of backstrap. Place jalapeño slice on cream cheese. Fold backstrap around cheese and pepper.
- Wrap in bacon. Secure with pick. I used extra long toothpicks (pictured).
- Grill until done the way you like them.