Backstrap Poppers

Ingredients

• 1 lb piece of deer backstrap
• medium to large jalapeno peppers
• cream cheese, softened
• Tony Chachere's Cajun seasoning
• thick cut bacon

Instructions

Slice backstrap into pieces 2 - 3 long by 1/2" to 1 wide and 1/8 - 1/4" thick.

Slice peppers in half lengthwise and remove the seeds. Leave some seeds if you want some heat.

Fill each pepper half with cream cheese and lay on a piece of meat.

Sprinkle liberally with the seasoning.

Wrap each pepper with half a slice of bacon and secure with toothpicks.

Place on baking sheet and bake for 15 - 20 minutes at 350 degrees.

Place in broiler to crisp the bacon if desired.

If you can stand to do it, let set for a minute or two.

Serve and enjoy!