Hosting friends and/or family for the Super Bowl tomorrow? Have some venison, duck, or goose left in the freezer? Up your app game for the Big Game using your wild game with this recipe below. I guarantee you once they’re poppin’ a popper, your new fans won’t stop!
Ingredients
– ½ lb of boneless, skinless red meat (approx. 2-3 mallard breasts, ½ goose breast – you can use beef too)
– 1 lb of bacon (thick cut)
– 8 oz cream cheese
– 12 oz jar of canned jalapeños
– ¼ cup of creamy Italian dressing
– ¼ cup of La Choy sweet and sour sauce
– ¼ cup of honey
– 1 tbsp. of Worcestershire sauce
– 2-3 dozen tooth picks
– Charcoal (for the grill)
– Optional: 1 tbsp. of Frank’s Hot Sauce (for added heat)
Preparation (5 minutes + marinade time)
1. Cut red meat in ¾ – 1 inch cubes. With a fork, spear a few holes in each meat chunk.
2. Combine Italian dressing, sweet and sour sauce, honey, Worcestershire sauce, and hot sauce (if you want added heat). Set aside half this batch in a container and place in refrigerator to later serve as the baste for the wrapped poppers. Use the remainder as a marinade, combine with the red meat in a Ziploc bag. Refrigerate for at least a half hour (it’s best if left for 8-24 hours).
Cook (35 minutes)
1. Fire up the charcoals in a chimney starter for the grill. Meanwhile, preheat oven to 350°F.
2. Cut bacon in half and lay on a baking pan. Heat bacon in oven for five minutes (it should be a bit undercooked and malleable).
At this point, the charcoals you lit will be ready to pour in the center of the grill making a large circle.
3. While the grill is heating up, lay out the bacon strips. Place a chunk of red meat on one end of each bacon strip. Spoon a tsp. of cream cheese and a slice of jalapeño on top of the meat. Roll the bacon strip around the goodies placed on it and secure it with a toothpick or two.
4. Pull out the container of sauce from the refrigerator and baste each wrap with the sauce.
Your grill should now be at a medium-high heat (you can tell by sticking your hand 4-5 inches above the grill grate and counting to 4-5 seconds before your hand begins to feel too hot…just don’t burn yourself!).
5. Place the wraps in a circle around the heated briquettes below. Grill for 6-10 minutes (depending on how well done you like your meat) turning once. When you turn them, baste each with more sauce.
6. Let the wraps cool for 5 minutes, then devour!