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Backstrap Poppers
Many thanks to Glen Gerth for sending in this recipe.

~ 1 lb piece of deer backstrap
~ medium to large jalapeno peppers
~ cream cheese, softened
~ Tony Chachere’s Cajun seasoning
~ thick cut bacon

Slice backstrap into pieces 2” – 3” long by 1/2" – 1” wide and 1/8” – 1/4" thick.

Slice peppers in half lengthwise and remove the seeds. Leave some seeds if you want some heat.

Fill each pepper half with cream cheese and lay on a piece of meat.

Sprinkle liberally with the seasoning.

Wrap each pepper with half a slice of bacon and secure with toothpicks.

Place on baking sheet and bake for 15 – 20 minutes at 350 degrees.

Place in broiler to crisp the bacon if desired.

If you can stand to do it, let set for a minute or two.

Serve and enjoy!

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