White - tailed Deer Hatch Green Chile Back Strap Poppers

Step 1 - Cut back straps into small, 1/2 - 3/4 inch thick medallions. Soak these medallions in buttermilk for 12-24 hours.

Step 2 - Turn the pellet grill on and set to 350 degrees.

Step 3 - Marinate the back strap medallions with Worcestershire sauce.

Step 4 - Generously season both sides of each medallion with your preferred seasoning.

Step 5 - Slice the hatch green chile peppers in half and wash out all the seeds with cold water.

Step 6 - Cut the halves of hatch green chile peppers in half.

Step 7 - Stuff the hatch green chile pepper slices with cream cheese.

Step 8 - Pair each cream-cheese-stuffed slice of hatch green chile pepper with a back strap medallion and wrap them with a thick cut slice of maple bacon.  Use a tooth pick to hold the bacon, pepper, and meat together in a tight wrap.

Step 9 - Place each bacon-wrapped medallion on the grill. Close the lid and grill for 22-24 minutes if you prefer your back strap cooked medium.  If you prefer the meat well done, then cook for 26-30 minutes. 

Step 10 - Open the lid of the grill and drizzle honey over each bacon-wrapped medallion.

Step 11 - Remove from the grill and let stand for 5 minutes before serving.