Friday Feast: Wild Game Snacks

Spring has arrived! Which means you have an even bigger excuse to enjoy the outdoors.

Even though it may not be warming up just quit yet throughout the entire country, some areas are due for sunny and 75° giving ample opportunity to enjoy all things outdoors – including eating.

Here are some unique wild game snacks to complete your weekend shenanigans. Enjoy!

Bacon Wrapped Jalapeño Deer Poppers

Ingredients:
1 lb. venison - tenderloin or back strap is preferred
6 jalapeno peppers
1/2 package of bacon- cut slices of bacon in half
Cream cheese
1 onion - sliced into 1/2 inch pieces
Italian dressing

Directions:
1. Soak toothpicks in water
2. Cut venison into 1 inch chunks
3. Remove seed from the jalapenos and cut into small slices or 1/2 inch chunks. Omit if you don’t like spice.
4. Cut onions into 1/2 inch flakes
5. On a cutting board layout the 1/2 strips of bacon in a line. Assemble jalapeno, venison, onion, and a swipe of cream cheese in a tower formation placed in center of the bacon strip. Swiping the cream cheese onto the onion slice is what I have found to be the easiest.
6. Wrap bacon around the stack and stick with a toothpick through the middle to hold contents together.
7. Place the bites in a bowl or Tupperware container and marinade with Italian dressing for 2-24 hours.
8. Grill on medium heat and cook until bacon is done.

Duck Bites

Ingredients:
1 cup steak sauce
1 cup whiskey
1 pound bacon strips, cut in half
6 duck breasts, deboned and cut into cubes
Salt and ground black pepper to taste
1 box wooden toothpicks or skewers

Directions:
1. To make the marinade, stir the steak sauce and whiskey together in a bowl. Pour the marinade into a re-sealable plastic bag and add the duck cubes. Seal the bag, turn once or twice to thoroughly coat the duck, and place in the refrigerator for 1 hour.

2. Preheat a grill for medium heat. Soak the toothpicks/skewers in a bowl of water at least 1/2 hour to prevent burning.

3. Remove the duck from the marinade, and discard the sauce. Wrap a piece of bacon around each duck cube and push a toothpick all the way through to secure the bacon. If using skewers, push multiple “quackers" on each skewer.

4. Cook the duck bites on the preheated grill until bacon is crisp and duck is no longer pink, turning once, 5 to 10 minutes. Place on a serving plate, cool slightly, and serve.

Venison Queso Dip 

Ingredients:
1 cup ground venison (left over taco meat works also)
*Seasonings below are portioned for a full pound of ground venison
2 teaspoons creole seasoning
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper, to taste
16 ounces Velveeta, cubed
1 cup shredded Monterey Jack cheese
1 cup canned diced tomatoes
1/2 cup canned chopped green chilies
1/2 cup salsa verde

Directions:
1. Brown the ground venison. While it’s browning add in the creole seasoning, chili powder, cumin, salt, and pepper. Cook until browned. Set aside.

2. Add cubed Velveeta and shredded Monterey Jack cheese to a small crock pot on high.

3. Once cheese is melted, add the tomato, green chilies, salsa, and meat to crock pot. Mix well, let it heat through, and serve hot.

We hope you enjoy these recipes. Have a happy warm weekend!

All recipes and photos courtesy of Legendary Whitetails.