With whitetail season quickly approaching, we’re looking forward to filling the freezer, and of course, preparing venison backstrap for dinner. With that being said, we’re eager to find new recipes to prepare wildgame. Below, you will find an all-time favorite recipe from WildLifers social media manager Sydney Broadaway.
If you’ve never had a deer popper, then I have to admit, you’re truly missing out. Everytime I share a picture of these grilled delectables, I have multiple people asking for the recipe, so I wanted to go ahead and share with the WildLifers’ family! I’m more of a visual learner, so this will contain minimal text and more pictures – I can hear your sigh of relief!
Step 1: Soak deer meat in buttermilk to remove the blood. Once most of the blood is out, you can then drain the meat.
Step 2: Grab a plastic cutting board and begin to assemble your roll ups as shown below.
Step 3: Throw those little poppers in tupperware and marinate in Dale’s and Worcestershire sauce for about and hour or so. With Dale’s, it doesn’t take long to soak up the flavor. It’s fairly salty, and a short amount of time of marinating goes a long way.
Step 4: Time to throw them on the grill! They don’t take long at all to cook. I prefer to use a charcoal grill because you can’t beat the flavor. I always let the grill get to about 400 degrees. You should cook the poppers until the bacon is completely done. You can cook the venison to your own preference, but I like mine to be medium.
Step 5: Enjoy!
A few tricks:
- You will not use an entire block of cream cheese, so before you start handling raw bacon and meat, cut about half of the cream cheese for use and put the rest back in the fridge for later use.
- You can also experiment with different cheese – Colby Jack cheese is a great choice, too!
We’re excited to hear some of your favorite recipes, so please do share below!