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White - tailed Deer Hatch Green Chile Back Strap Poppers

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Hunting season is coming back around quickly, and it’s time to make some room in the freezer for this year’s harvests. Thaw out those last few packages of back strap, but this time stay away from the grease and the frying pan.  Paired with a hatch green chile loaded with cream cheese and then wrapped with a thick slice of maple bacon, these puppies will melt in your mouth with each bite.

 White - tailed Deer Hatch Green Chile Back Strap Poppers

Prep Time: 25 minutes

Note: Soak back strap in buttermilk for 12-24 hours before prepping

Cook Time: 22 - 30 minutes

Ingredients:

Two whole back straps from a White-tailed deer

1/2 gallon buttermilk

24 ounces thick cut maple bacon

Hatch green chile peppers

16 ounces cream cheese

Worcestershire Sauce

 Seasoning

Toothpicks

Honey

 

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.

 Contribution by Nate Skinner

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