Backstrap Cherry Pepper Poppers Recipe
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.
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.
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
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.
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.