These venison stuffed jalapeño peppers are a killer appetizer to serve at your next party or tailgate! Made with ground venison, pimento cheese, and spices, the flavors are ridiculously delicious! Move over traditional and boring venison recipes, there’s a new kid in town!
If you’re looking for your next game day appetizer, look no further! This delicious ground venison recipe is so full of flavor, your guests won’t even realize they’re eating venison! You could also easily swap in ground elk meat, too.
To make these venison stuffed jalapeño peppers, you’ll need the following ingredients:
1/2 pound ground venison
7 oz. pimento cheese spread
12 large jalapeños
1/4 tsp. smoked paprika
1/4 tsp. salt
1/8 tsp. black pepper
How to Make Venison Stuffed Jalapeño Peppers
Preheat the oven to 400 degrees F.
Line a baking sheet with foil.
Prepare the jalapeño peppers by slicing them in half lengthwise, and scrape out the seeds and membranes. Be careful doing this, you don’t want to get any of the juices in your eyes! Lay the jalapeño halves onto the baking sheet.
In a large skillet, add the ground venison, smoked paprika, salt, and pepper. Cook thoroughly until there’s no pink remaining. With venison, there most likely will not be much, if any, grease to drain.
Transfer the cooked venison to a large bowl and let cool for about 5 minutes.
Then, add the pimento cheese spread and stir to combine.
Using a spoon, fill each of the jalapeño halves with the venison pimento mixture. You want to fill them just until full without overstuffing them.
Roast in the oven for 15-20 minutes. The top should be a nice golden brown.
Remove from oven and serve hot.
Continue reading the recipe, “Venison Stuffed Jalapeño Peppers” from our friends at Primal Pioneer here.
The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women.
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