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Field to Table: Eva Shockey’s Jalapeño Elk Poppers

Game Day Delicious

Heading into the fall season, we have two things on our minds; elk and football. While we can’t help your team on the field, we can help you fill your belly before the game with some of our favorite wild-game treats - jalapeño elk poppers.

Elk are not only one of the largest species in the deer family, but one of the largest land mammals in North America. For most people, there isn’t anything more exciting than having the opportunity to hunt these large and majestic animals and adding some delicious elk meat to their freezers.

Elk meat is extremely sought after for its taste, versatility, and health benefits. If you haven’t tried it yet, it’s a very tender meat and has somewhat of a sweet flavor. Often times used as a healthier alternative to beef, it’s considered a powerhouse of nutrition because it is high in protein and packed full of healthy vitamins and minerals such as zinc, vitamin B12, niacin, and B6. Better yet, it is low in fat, carbohydrates, and calories. Compared to grass-fed beef, elk meat contains about half the calories, has significantly less fat, and is higher in protein and iron – all good reasons to make it a staple in your weekly meal plans.

To prepare elk meat, thaw it out slowly in order to minimize the loss of moisture. Also, be aware that elk is a very lean meat, so if it is not prepared correctly, it can easily get overcooked and dry. We recommend either cooking it slowly at a low temperature or quickly at a hot temperature to sear it. These methods will allow the meat to retain maximum moisture and be tender and flavorful.

This simple, yet delicious, game day appetizer was provided by our good friend Eva Shockey. We promise once you give these jalapeño elk poppers a try, you’ll be going back for seconds, or thirds, or fourths (but don’t worry, no one is counting).



  • 1 cup Worcestershire sauce
  • 1 cup fresh squeezed lime juice
  • 1 cup soy sauce


  • 2-4 elk steaks
  • 20 fresh jalapeño peppers
  • 12oz cream cheese
  • 20 strips of bacon
  • Honey to drizzle

Step-By-Step Instructions:

  • Mix marinade ingredients together in a big bowl
  • Thinly slice steaks into bite-sized pieces so they are approximately the same width and length as the jalapenos
  • Add sliced steak to the marinade, cover, and let sit for at least 2 hours (overnight if possible)
  • Cut the jalapeños in half lengthwise. Remove the seeds and center membrane with a spoon.
  • Fill the jalapeños with cream cheese
  • Lay a slice of marinated elk on top of the cream cheese
  • Wrap each jalapeño popper in one piece of bacon (secure with toothpick if needed)
  • Place jalapeños on baking sheet cut side up and bake at 400° F for 20 minutes, then broil for 5 minutes to crisp up the bacon. (For a Traeger, heat to 350° F and cook for 15 minutes or until meat is cooked and tender).
  • Remove cooked jalapeños and drizzle with honey
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