Smoked Deer Eggs
SERVES 8-10 | DIFFICULTY: MEDIUM | PREP TIME: 20MIN | COOK TIME: 2-3 HR
Ever heard of a deer laying eggs? Us either. But the combination of venison, bacon, jalapenos, and cheese makes you wish they would. These tasty bundles of awesome are perfect for any occasion, and are a sure way to knock the socks off any other dish at the party!
If you don’t happen to have any venison in the freezer to use, you can substitute any other wild game meat perfectly in its place.
Here’s what you’ll need:
1 pound ground venison sausage (or any other wild game meat, but something with some flavor)
12 slices bacon (roughly 2 per egg)
6 jalapenos (stems, core, and seeds removed)
4 oz cream cheese (softened)
4 oz cheddar cheese (shredded)
2 Tablespoons of your favorite BBQ rub
Favorite BBQ sauce
Preheat your smoker to 250 degrees F. I used hickory wood for this recipe.
In a bowl, combine the cream cheese, cheddar cheese, and 1 Tablespoon of BBQ rub.
Spoon some of the cream cheese mixture into each of the cored and seeded jalapenos. Use the back of the spoon to press the filling all of the way into the jalapeno.
Wrap each jalapeno with about a 1/6th of the meat. I thinly spread the meat out on a cutting board, then used a knife to lift the blanket of meat. (see below). Use your hands to ensure the sausage is covering the entire jalapeno and roll back and forth into an egg shape.
This is where you can get creative with the flavors and season your eggs. You can go simple SPG (salt, pepper, garlic), BBQ rub, or even my personal favorite, Cajun seasoning.
Wrap each egg with bacon. It usually takes two (2) pieces, but go as crazy as you want bacon lovers!
Place the eggs on the smoker, and smoke until the internal temperature reads 165 degrees F. (about 2-3hrs hours, depending on the size of your eggs).
For a soft bite, brush with your favorite BBQ sauce. If you want crispy, brush and bump the heat to 400 degrees and cook for a few minutes.
Serve hot and enjoy!