Ingredients:
- 2-3lbs whole jalapenos, washed
- 1/2 lb ground or finely chopped venison
- 2ea shallots, fine dice
- 6oz cream cheese, room temp or slightly softened in microwave
- 3oz parmesan cheese
- 12-16 pieces bacon, preferably not too thick for easy/quicker cooking
- 2cups plain greek yogurt
- 1t tomato paste
- 3T your favorite beer (some for yourself)
- 1/4c chopped chives
- 1T garlic, chopped fine
- 2T sriracha (or more if you want it spicier)
- 1T smoked paprika
- 2t salt
Directions:
- Split the jalapenos length wise with a knife to just one side of the stem. Keep stem attached to peppers as this will be what you hold onto while eating them. Wearing gloves, pick out the seeds and white membrane. Lay the peppers cut side up on a sheet tray lined with parchment paper.
- Filling: saute the shallots and venison until it’s just cooked through. Season with salt and pepper. Set aside.
- Mix the cream cheese and parmesan in a medium bowl. Add the venison, shallot mixture and mix to incorporate evenly.
- Preheat oven to 425F or 400F for convection oven.
- Using a spoon, fill each half jalapeno just to the top with filling. Cut the bacon into 1/3rds. Place two jalapeno halves together and wrap with bacon. You can secure with a toothpick or cook flap side down. Once they’re all filled and wrapped, place jalapenos on a baking sheet with a rack so hot air moves around the poppers while cooking.
- Cook for 15-20 minutes or until bacon is fully cooked. You can crisp the bacon with the broiler too for extra crispy bacon.
- For the Yum-yum sauce, place all ingredients in a bowl or blender and combine well.