Ruffed Grouse Jalapeño Poppers

Jalapeño Poppers fresh out of the oven!

Ruffed Grouse Jalapeño Poppers

My husband Jeff loves this recipe because it is the perfect blend of sweet and spicy. Ruffed grouse is one of our favorite meats for the poppers but chukar and even pheasant works well.  The key ingredients are the dates mixed in with the cream cheese which compliments the spicy in the jalapeño perfectly.  You can serve these as appetizers or as a main dish.  These poppers have been a hit with guests we’ve had over for dinner. Perfect for game days too!

Ingredients:

3 Ruffed Grouse breasts (You can also use pheasant, sharp tailed grouse, chukar, Hungarian Partridge, or even chicken)

8 whole Jalapeño Peppers cut in half and seeds removed (16 halves total)

1 package of bacon

1 16oz block of soften cream cheese

5 dates, pitted and diced

2/3 cup of heavy cream

Salt and pepper to taste.

Directions:

Pre-heat oven to 350 degrees.

On a large cookie sheet lined with aluminum foil, place the 16 halved Jalapeño peppers in a row.

Cut the Ruffed Grouse breasts into medium to thin slices. Put them in a bowl and season with a little salt and pepper. Refrigerate until ready to use.

In a blender put the soften cream cheese, heavy cream and the dates and blend until smooth. It should be a little thick. There may still be some unblended date pieces at the bottom. Blend again if needed. Stir a little with a spatula.

Open bacon package. You will also need several toothpicks.

Assembling Poppers:

Using a spatula take some of cream cheese/date mixture and spread in all of the halved Jalapeño peppers.

Next, place a slice or two of the Ruffed Grouse on top of the cream cheese/date mix on every halved Jalapeno.

Wrap each popper around with the bacon securing it with a toothpick. Add a little salt and pepper over the poppers.

Put in the oven and bake for 20 minutes or until the grouse and bacon looks cooked. If needed bake for another 5 minutes.

Serve immediately. Add sour cream if the poppers are too spicy. Enjoy!

Estimated Nutrition (Per Serving – 2 poppers)

Calories: ~390 kcal

Protein: ~21 g

Fat: ~32 g

Saturated Fat: ~15 g

Carbohydrates: ~7 g

Fiber: ~1 g

Sugars: ~4 g

Sodium: ~640 mg

Cholesterol: ~105 mg

Brenda Mizenko

Cedars Point Kennel

Summerset, SD

206-200-3454

www.cedarspointkennel.com

cedarspoint@outlook.com

Brenda Mizenko is the co-owner of Cedars Point Kennel in Summerset, SD. She is an elementary school teacher in Rapid City, SD and loves making new wild game dishes.