Bacon-Wrapped Venison Jalapeño Poppers Recipe

Bacon-Wrapped Venison Jalapeno Poppers Recipe

Don’t buy premade jalapeño poppers from the store, make your bacon-wrapped venison version at home with this recipe. (Emilie Bailey photo)

Low carb and keto-friendly, this recipe for venison jalapeño poppers wrapped in bacon is a great appetizer to serve at your next BBQ or cookout

These Bacon-Wrapped Venison Jalapeño Poppers are super tasty, and perfect for a low carb or keto lifestyle! Fresh jalapeños are stuffed with seasoned venison, spiced up cream cheese, and melty Monterrey Jack, then they’re wrapped in bacon and cooked until crispy.

Yield: 24 peppers
Prep time: 30 minutes
Cook time: 25 minutes


  • 1 pound ground venison
  • 1 ½ teaspoons granulated garlic, divided
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 teaspoon Worcestershire Sauce
  • 8 ounces cream cheese, softened
  • 3 green onions or scallions, sliced
  • ½ teaspoon onion powder
  • 1 ½ cup shredded Monterrey Jack Cheese
  • 12 fresh jalapeños, halved, seeded and deveined
  • 12-24 slices bacon, regular or thin sliced


  1. Preheat oven to 425 degrees.
  2. Line a large sheet pan with parchment paper. Set lined pan aside.
  3. In a skillet over medium-high heat, add the ground venison, 1 teaspoon granulated garlic, black pepper, salt, paprika and Worcestershire sauce. Cook until venison is browned; set aside to cool.
  4. In a mixing bowl, combine cream cheese, sliced onion, onion powder, remaining garlic and the shredded cheese. Mix until thoroughly combined. Add cooled venison to mixture.
  5. Bacon-Wrapped Venison Jalapeño Poppers Recipe
    Cook this Bacon-Wrapped Venison Jalapeño Poppers Recipe in the oven or on the grill – it’s up to you. (Emilie Bailey photo)

  6. To assemble the jalapeños, take one of the jalapeño halves and stuff it with about a tablespoon of cream cheese filling. The amount of filling you use will depend on the size of your jalapeños. Starting at the end, wrap each stuffed jalapeño half with a slice of bacon. If you have smaller jalapeños you can use a half a piece of bacon or trim the bacon as necessary. You don’t want the bacon to overlap too much or it won’t crisp up! Repeat until all the jalapeño halves are stuffed and wrapped.
  7. Place the venison poppers on the lined sheet pan and bake at 425 degrees for 20-25 minutes, or until the bacon is golden brown and crispy. Serve warm or at room temperature.

For more venison recipes from Emilie Bailey, visit

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