Timber 2 Table - Backstrap Cherry Pepper Poppers Recipe

A simple variation to spice up a classic recipe.

Backstrap Cherry Pepper Poppers Recipe

15 Min

Prep Time

8 Min

Cook Time





Everyone loves a good venison popper from the grill, me included. In fact, even after countless poppers over the years, it is still one of my favorites. But even a good thing gets stale after a bit. That doesn't mean you have to abandon a good recipe, just switch it up a bit.

Grill the poppers to medium-rare for maximum tenderness.

Wrap the cheese stuffed peppers with thin strips of venison steak, we used a section of backstrap for this one, cut on a diagonal. We seasoned this batch with Traeger Big Game Rub, but you can use your favorite.

Season the poppers with Traeger Big Game Rub.


2 pounds of venison steak, cut at an angle in ¼ inch slices

1 16-ounce jar sweet or hot cherry peppers

1 16-ounce tub mozzarella cheese pearls

Traeger Big Game Rub

¼ cup soy sauce

¼ cup balsamic vinegar

Cooking Instructions

Slice the venison across the grain into as large a steak as possible. A slice 2 to 3 inches wide by 5 to 7 inches long is perfect.
Slice the steak against the grain into long, thin strips.

Mix the balsamic vinegar and soy sauce. Place the poppers on the grill, mop with the sauce, and grill 2 to 3 minutes. Flip the poppers, brush with sauce, and grill 2 to 3 minutes more. Mop once more with remaining sauce and remove from grill.