Looking for the perfect appetizer that’s lean and loaded with flavor? Stop your scrolling because Smoked Venison Jalapeño Poppers might just be it. The venison jalapeno poppers are a riff on the crispy bacon-wrapped stuffed jalapeños we all know and love. Smoky heat and tangy BBQ glaze? Check. The twist? Maui Nui Venison Summer Sausage adds next-level flavor to each fiery, slightly sweet, and savory bite.
Post sponsored by Maui Nui
If you’re just now hearing about Maui Nui through this wild game recipe, I’m stoked to introduce you. They’re doing incredible work in Hawaii to help balance Axis deer populations by supporting the land, local communities, and our food systems. All while delivering some seriously freakin’ delicious, sustainable deer meat.
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Why You’ll Love These Venison Jalapeno Poppers
Smoked Jalapeno Poppers are the kind of appetizer that is guaranteed to be a huge hit with the whole crew, so get ready for it to become a crowd favorite you’ll be asked to make again and again.
What really sets the poppers apart is the Maui Nui Venison Summer Sausage. It’s perfectly seasoned and honestly slightly addictive. Turns out perfectly seasoned venison sausage is the perfect addition to complement the traditional jalapeño popper with that creamy cheese filling.
And when that bacon-wrapped stuffed jalapeño gets crisp and caramelized over the fire? Game over.
If you’re on the hunt for more epic venison recipes, check out: Venison Rack with Wild Herb Butter, Grilled Venison Chops, and Smoked Venison Burgers with Beer Cheese.
If you’re looking for fire appetizers, head on over to my Best Grilled Appetizer Recipes.
Deer Poppers, Ingredients Round-Up
Big thanks again to Maui Nui for providing the wild, mouth-watering Summer Sausage that really makes this recipe pop. Here is the list of straightforward ingredients you’ll need to make the best appetizers for your next gathering.
- Smoked Venison Jalapeño Poppers — Whole jalapeños, cream cheese, Maui Nui Summer Sausage, shredded cheddar cheese, sliced bacon, BBQ seasoning, and then your favorite BBQ sauce.
How to Make Venison Jalapeño Poppers
The Prep
First up, let’s break into that Maui Nui Summer Sausage! Open the packaging, slice the ends off the sausage, and then make one thin slice down the length of it so that you can carefully peal the casing away.
Then, slice the sausage in half before slicing it again into individual half moon pieces. Now, gather all those slices and set them to the side for later.
Next, prep your fresh jalapeños for these venison poppers. To do this, I simply sliced my jalapeño in half, length wise, and then used a spoon to clear out the seeds in the middle.
Then, fill the jalapeño cavity with cream cheese. On top of the cream cheese add a layer of shredded cheddar cheese, two slices of the Maui Nui Summer Sausage and secure it all by taking a slice of bacon (or strip of bacon, whatever you call it) and wrap bacon snugly around the entire pepper. Now that we have the venison jalapeño poppers assembled, let’s get seasoning.
Dust the outside with your favorite BBQ seasoning (I used my Cowboy Candy Seasoning, for that perfect balance of sweet heat) and set ‘em aside while you fire up the pit.
The Smoke
Set your smoker or grill to indirect heat at 250F. Add wood chunks or chips for that smoke flavor. Once it’s ready, place your poppers on a lined sheet pan or directly on the grates if you’re feeling bold.
Let those bacon-wrapped venison jalapeño poppers go for about 90 minutes, or until the bacon is a dark amber, crispy, and the filling is starting to bubble.
During the last 10 minutes, brush each venison jalapeno popper with BBQ sauce and close the lid again to let it glaze over. Pull them when the bacon’s locked in and the cheese is hot.
Let ‘em cool for a few minutes (if you can wait that long), then serve and enjoy with your favorite cold beverage. Cheers!
Pro Tip: How to add more sweet heat
Looking for more sweet heat in your Smoked Venison Poppers? Add a dash or two of my Cowboy Candy seasoning to the cream cheese filling. It’s made with fresh jalapeno peppers, garlic, onion, and chile pepper, with a good balance of sweetness.
What to Serve with Smoked Venison Poppers
These smoked venison jalapeño poppers are a knockout on their own, but if you’re building out a full spread, go all in. Serve them alongside smoky black beans, charred street corn, or a hearty cast-iron skillet hash for a feast that hits every craving.
And for drinks? You can’t go wrong with an ice-cold beer or a smoked Bloody Mary to match that backyard fire vibe. Heck yeah.
Leftovers & Reheating Instructions
If — and that’s a big if — you end up with leftover smoked venison jalapeño poppers, stash them in an airtight container in the fridge for up to 3 days. When it’s time for round two, skip the microwave. Reheat your bacon-wrapped venison poppers in a skillet over medium heat to bring back that crisp, or toss them in the air fryer for a quick, crunchy revival.
More Popper Recipes!
FAQs
Absolutely. Just skip the BBQ sauce or use a sugar-free version. Everything else fits right into a keto lifestyle.
Either use a beef summer sausage. Or ground venison could be a great substitute. Just make sure it’s cooked and well-seasoned before adding it to the poppers.
There are over 60,000 Axis deer, introduced to Hawaii in the 1860s with no natural predators, on Maui alone. They damage farms, native plants, and watersheds, leading to soil erosion and coral reef decline. Responsible harvesting by companies like Maui Nui helps restore balance while turning this ecological challenge into a sustainable source of lean, nutrient-rich wild game.
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Smoked Venison Poppers
Ingredients
- 8-10 Whole Jalapeños
- 16 oz Cream Cheese
- 1 cup Maui Nui Venison Summer Sausage chopped
- ½ cup Shredded Cheddar Cheese
- 10-12 Sliced Bacon
- Cowboy Candy Seasoning Or your Favorite BBQ Seasoning
- Favorite BBQ Sauce
Instructions
- Begin by opening up your Maui Nui Summer Sausage. Cut off the ends of the sausage and then carefully remove the outside casing.
- Make one long cut down the length of the sausage, and then slice into individual, half moon slices. Set to the side.
- Next, take a jalapeno and slice in half. Use a spoon to carefully remove the seeds from the middle of the pepper. Be careful not to break the stem off.
- Once cleaned, stuff the pepper full of cream cheese mixture.
- Then, on top of the cream cheese, add the shredded cheddar cheese, two slices of Maui Nui Summer Sausage, and secure it all by wrapping it in bacon.
- Season the outside of the bacon with your favorite BBQ seasoning (I used by Cowboy Candy Seasoning) and set to the side. Repeat this for all the other jalapenos until completed.
- Preheat your smoker/grill to indirect heat at 250F. Add some wood chips or wood chunks to the smoker for added smoke flavor.
- Add your poppers to the smoker and let cook for about 90 minutes or until the bacon has become dark amber and crispy. During the last 10 minutes of cooking, glaze the outside of each popper with BBQ sauce and let cook to get a nice sheen.
- Once done, pull them off and let them cool for 5 minutes.
- Slice them up, serve and enjoy!
