Party Poppers

Anyone who knows me will tell you I love spicy food. Our fridge is stocked with at least half a dozen different types of hot sauce. My husband's spicy pickles are notorious for assaulting the taste buds of unwary visitors. I'm disappointed in Pad Thai if my nose isn't running after the first few bites. So when the Beauties visited for the Seahawks playoff game I had to contribute something hot to our game day menu.

This recipe came from our friend Jim who, like us, is an avid hunter. We're always looking for news ways to use the meat in our freezer. Jim uses goose breasts in his poppers - we used venison but you could also use duck, grouse, chicken, beef, whatever you have on hand.

Ingredients

Venison chops
Wishbone Italian dressing
Jalapeno peppers, stems removed, halved and seeded
Cream cheese
Bacon (you'll need one strip per pepper)
Toothpicks soaked in water
Cold beer for the cook




Directions

Cut the venison chops into bite-size pieces and marinate in the dressing overnight. Stuff the peppers with a smear of cream cheese and top with a chunk of venison. Wrap the stuffed pepper in half a slice of bacon and secure with a toothpick. Assemble the poppers on a cookie sheet.

Bake at 375 for at least 30 minutes or until the bacon starts to get crispy. You can also grill them if you prefer.

Pairing

You've gotta have beer on game day. We enjoyed these poppers with Boundary Bay Scotch Ale. YUM.