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Venison Steaks with Bacon Cream Cheese Gravy & Fire Roasted Jalapeños

When most people talk about hunting they talk about the animal in terms of rack size, antler mass, beard size, limits and so on. When I talk about hunting I come at it from a different angle than most, I come at it with hunger. Not a hunger for trophies on the wall, but a trophy on the plate. Over the next couple months follow along with Rocky Boots as From Field To Plate brings you stories and delicious recipes from the meat harvested in the field.

Let’s start out with a fan favorite, Venison Poppers… Well, not poppers how many of you know or remember, but deconstructed venison poppers.

It was a chilly November morning as I sat glassing the mountains here in California. As the sun slowly rose the fog lifted, and beyond the rolling grass, I could see the Pacific Ocean. I glassed an old live oak and there under it, eating fresh acorns, was a beautiful and mature California black tail. I made my plan of attack and began my stalk toward my dinner. I got within 100 yards and there he was still eating those acorns. I laid down, took aim and said a little prayer.

As I walked up on my dinner and saw a perfectly placed shot I sat down and put my hands on what is soon to become many future meals and thanked him for his life.

Let’s get into this amazing recipe and see what your dinner can look like. With a little effort and time, you can turn your harvest into some of the most incredible dinners.

Ingredients

  • 4 Venison steaks
  • 4oz Cream Cheese
  • ½ pound bacon, diced
  • 2 Jalapeños
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cracked pepper
  • 1.5 tablespoons flour (can remove to make gluten-free)
  • 1.5 cups milk
  • ¼ teaspoon salt

Directions

  • Get your grill nice and hot
  • Season your steaks with simple salt & pepper or any of your favorite steak seasonings.
  • Grill your venison steaks and jalapeños. I tend to grill my steaks for 3-4 minutes per side and serve medium-rare. Char the jalapeño skin on all sides.
  • Remove steaks from heat and allow to rest for 10 minutes, place jalapeños in a bowl of ice water.
  • Take the jalapeños out of the water and rub your fingers over the skin and it will peel off. Dice and set aside.
  • While steaks are resting, start the bacon and cream cheese gravy.
  • In a skillet add bacon over medium heat cook until crispy, remove from bacon grease.
  • Add flour to bacon grease, whisk and brown flour, cooking 2 minutes.
  • Add cream cheese, milk, pepper, salt, paprika and garlic whisk until it starts to thicken. If gravy is too thick for your liking add ¼ cup more milk.
  • Plate steaks and smother in gravy, top that with fire roasted jalapeños and crispy bacon.
  • Enjoy!