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Venison Jalapeño Poppers with Cranberry Goat Cheese

Juicy garlic butter chicken bites served over rich, creamy Parmesan pasta—this easy yet elegant meal is perfect for busy weeknights or cozy weekends.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 24 poppers
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz 8 ounces ground venison for browning, use 1 tablespoon olive oil
  • 12 fresh 12 fresh jalapeño peppers halved lengthwise, seeds and membranes removed
  • 8 oz 8 ounces goat cheese softened
  • 0.5 cup 1/2 cup dried cranberries chopped
  • 0.25 tsp 1/4 teaspoon garlic powder
  • to taste Salt
  • to taste Black pepper freshly ground

Equipment

  • Oven
  • Skillet
  • baking sheet
  • bowl

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Carefully slice each jalapeño in half lengthwise. Scoop out the seeds and membranes.
  3. Step 3: Heat olive oil in a skillet over medium heat. Add ground venison and cook until browned, breaking it up with a spoon.
  4. Step 4: While venison cooks, sprinkle in garlic powder, salt, and black pepper. Stir to combine.
  5. Step 5: In a separate bowl, mix softened goat cheese and chopped dried cranberries.
  6. Step 6: Add the browned venison to the goat cheese and cranberry mixture. Stir until well combined.
  7. Step 7: Spoon the filling generously into each prepared jalapeño half.
  8. Step 8: Arrange filled jalapeño poppers on a baking sheet.
  9. Step 9: Bake for 15-20 minutes, or until jalapeños are tender and slightly softened.
  10. Step 10: Let cool for a few minutes before serving.

Notes

Make it lighter by swapping heavy cream with half-and-half. Add steamed broccoli or spinach for extra veggies. Store leftovers in the fridge up to 3 days.