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
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2 lbs mild venison breakfast sausage
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1 pack center-cut bacon
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4 large jalapeños
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1 jar pimento cheese
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Your favorite BBQ rub– we suggest SPG (salt, pepper, garlic) or a mild rub for added flavor
Prep Instructions
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Prepare the Jalapeños: Slice the jalapeños in half lengthwise and remove the seeds and membranes.
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Stuff with Cheese: Fill each jalapeño half with a generous scoop of pimento cheese.
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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.
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Add Bacon: Wrap each sausage-covered jalapeño with a single slice of bacon.
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Season: Sprinkle your BBQ rub evenly on all sides of the bacon-wrapped poppers.
Cooking Instructions
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Preheat your smoker to 250°F.
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Place the bacon-wrapped Shotgun Shells over indirect heat.
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Smoke for approximately 90 minutes, or until the bacon is fully cooked and crispy.
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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!
