HYD Hunt Camp Shotgun Shells

Cook Time: 2 hours | Serves 8-10

Nothing beats the camaraderie of a good hunt followed by an evening around the grill. Whether it’s celebrating a limit with friends during the second split of duck season or catching the weekend’s college football action, these venison-wrapped jalapeño poppers are the perfect addition to your outdoor gatherings. Picture this: good company, a roaring fire, cold drinks, and these smoky, bacon-wrapped bites of wild game perfection.

Ingredients

• 2 lbs mild venison breakfast sausage

• 1 pack center-cut bacon

• 4 large jalapeños

• 1 jar pimento cheese

• Your favorite BBQ rub– we suggest SPG (salt, pepper, garlic) or a mild rub for added flavor

Prep Instructions

1. Prepare the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes.

2. Stuff with Cheese: Fill each jalapeño half with a generous scoop of pimento cheese.

3. Wrap in Sausage: Form a large venison sausage patty (like a smash burger), then wrap it around each stuffed jalapeño until fully covered—no cheese or jalapeño should peek through.

4. Add Bacon: Wrap each sausage-covered jalapeño with a single slice of bacon.

5. Season: Sprinkle your BBQ rub evenly on all sides of the bacon-wrapped poppers.

Cooking Instructions

1. Preheat your smoker to 250°F.

2. Place the bacon-wrapped Shotgun Shells over indirect heat.

3. Smoke for approximately 90 minutes, or until the bacon is fully cooked and crispy.

4. Remove from the smoker and let rest for 10 minutes before slicing.

Serving Suggestions

Slice the Shotgun Shells into bite-sized pieces, sushi-style, for easy sharing. Pair with your favorite cold drinks and enjoy the perfect combination of smoky, cheesy, and spicy goodness!