Cajun Au Jus Jalapeno Poppers


  • 6 Large Fresh Jalapeno Peppers, cut in half and de-veined if desired
  • 8 oz block of Cream Cheese
  • 1 lb of Bacon strips halved
  • 4 oz TT’s Cajun Au Jus Pepper Jelly
  • 12 Thin strips of Venison back strap, if desired


  1. Bring gas or charcoal grill to medium heat.
  2. Stuff each pepper half with cream cheese.
  3. Wrap each stuffed pepper with venison, if desired, then wrap again with bacon.
  4. Place peppers on grill or in a grilled pepper rack and grill until bacon begins to crisp and venison cooks slightly, 10-15 minutes.
  5. Glaze each wrapped pepper with cajun au jus pepper jelly and return to heat.
  6. Pepper jelly will begin to caramelize; be careful as sugar will burn quickly.
  7. Remove from heat when desired doneness is reached and cool before serving.


Pepper jelly coating and cream cheese inside may be hot!