With a sharp knife, slice the duck breasts lengthwise into ¼-inch strips. Cut the bacon in half crosswise. Place a slice of bacon on the counter and top it with a piece of duck breast. Add a pineapple chunk and roll the popper up tightly, then secure it with a toothpick.
Set up your grill for a two-zone fire, with one side on medium-hot and the other with no coals or fire underneath. Grill the poppers over the hot side, turning often, until the bacon is crispy. If the dripping bacon fat flares up, transfer the poppers to the cool side of the grill until the fire subsides.
Serve with Honey-Sriracha Dipping Sauce (below).
- Warm the honey by placing it in the microwave for 10 to 15 seconds. Add Sriracha, soy sauce, and lime juice. Whisk until ingredients are well incorporated.
Preheat the oven to 425 degrees. Cook the elk chorizo in a heavy skillet over a medium-high burner, stirring well. Meanwhile, stem and seed the jalapeños, and, with the egg yolk and the water, whip together an egg wash. Once the chorizo is browned, transfer it to a large bowl and set it aside to cool.
Once the chorizo has slightly cooled, mix it with the cream cheese. Use a spatula to fold over the mixture several times until it's completely blended, then transfer it to a zip-top plastic bag. Press as much air out of the bag as you can, and then seal and snip off a bottom corner of it.
Place the jalapeños on a rack or a stand, leaving plenty of space between them. Squeeze the chorizo-and-cream-cheese mixture out of the zip-top bag via the open corner and fill each jalapeño. Should the mixture overflow the pepper, wipe it off with a paper towel.
Cut the puff pastry into 1- to 1½-inch squares. Place one square atop each jalapeño, pinching the corners of the puff pastry to seal it well. Brush the poppers with the egg wash, then transfer them to the hot oven. Cook for 15 to 20 minutes, or until the puff pastry is golden brown.
In a small bowl, combine the flaked crab and Boursin cheese, then stir until the ingredients are well incorporated.
Cut the venison steak lengthwise into ¼-inch strips. With the strips lying flat, lightly pound them with a meat mallet or rolling pin until they are ⅛ inch thick and about ¾- to 1-inch wide.
Place a slice of prosciutto on your work surface and top it with a piece of steak. Add about ½ tablespoon of the crab-and-cheese mixture to one end of the steak. Carefully roll the prosciutto and steak around the crab mix, tucking in the sides to create a tight package, and then secure it with a toothpick. Repeat with the remaining ingredients and then place the uncooked poppers in the refrigerator to chill.
Preheat a grill to medium-high heat. Transfer the poppers to the grill and cook, rolling them often, until the prosciutto is crispy, which should take about 10 minutes. Season the poppers with freshly ground black pepper and serve piping hot.
With a sharp knife, cut the elk steak lengthwise in ¼-inch slices. Depending on the size of the steak, you may also need to cut the slices in half so that each piece is approximately 2 inches in length and about ¾ inches wide. Season the slices with a liberal pinch of kosher salt and freshly ground black pepper.
Cook the tater tots on a baking sheet in a 400-degree oven until they're crisp, which should take 15 to 20 minutes.
While the tots cook, start your charcoal, or preheat a propane grill to medium-high.
To assemble the poppers, wrap a length of elk steak around each tater tot, securing it with a toothpick. Place the poppers on the grill and cook, turning often, until the steak is cooked to medium-rare or medium.
Plate the poppers and drizzle them with Easy Steakhouse-Style Sauce (below).
- In a small saucepan set over medium-low heat, combine all the ingredients except the butter, stirring well to incorporate. Simmer until slightly reduced, then gently whisk in the butter just before serving.
Crush the French-fried onion by sealing them in a plastic bag and pounding them with a rolling pin.
In a large bowl, mix the ground venison, grated cheddar cheese, and crushed onions. Take a pinch of the ground meat mixture and roll it between your hands to make a small meatball, about ¾ inches in diameter. Place the meatballs on a baking sheet and press them into miniature burgers.
Cut the bacon crosswise into thirds. Wrap a slice around each burger, securing it with a toothpick. Sprinkle the popper with a healthy dose of Trail Dust Seasoning.
Start enough coals to create a two-zone fire, with one side of the grill medium-hot and the other cool. (Or, set up your propane grill with a hot side and a cool side.)
Grill the poppers, turning often, until the bacon is just crispy. If the bacon grease flares up, move the poppers to the cool side of the grill until the flames subside. Once the poppers are cooked through, serve them with a mustard dipping sauce.
Slice the pork tenderloin crosswise into ¼-inch medallions. Core the green apple and cut into ¼-inch pieces. Cut the bacon in half crosswise.
Start a fire in your smoker, or set your pellet grill to 250 degrees.
To assemble the poppers, place a slice of green apple on a pork medallion and wrap it with a half-long slice of bacon. If necessary, secure the bacon with a toothpick. Repeat with the remaining medallions.
Place the poppers in the smoker. For the first 30 minutes, cook them under heavy smoke, then reduce the smoke and continue cooking for another 30 minutes, or until the bacon is cooked to your preference.
Serve with Smoky Barbecue Sauce (below).
- Add all the ingredients, except the salt and pepper, to a large saucepan over medium heat. Cook, stirring constantly, until everything is well incorporated. Raise the heat to a slight simmer and cook for another 30 minutes, or until thickened. Season with kosher salt and freshly ground black pepper to taste.
Set the cream cheese on the counter to soften. Meanwhile, cook the bacon in a 400-degree oven until crispy (about 20 minutes). Transfer the bacon to a paper-towel-lined plate. Once the bacon cools, use your hands (or a small food processor) to crumble it into small pieces. Stir the bacon crumbles into the cream cheese.
Cut the duck breasts lengthwise into slices about ¼ inch thick. Using a meat mallet or the side of a heavy knife, lightly pound the duck into long, thin slices.
Cut the jalapeños in half lengthwise. Use a small spoon or knife to remove the seeds and any white pith. Fill the hollow pepper with the bacon-and-cream-cheese mix. Wrap a slice of duck around the pepper, securing it with a toothpick. Repeat with the remaining ingredients.
Pour the buttermilk into a large bowl. Fill a shallow plate with flour, and season it with kosher salt and black pepper. Soak the wrapped peppers in buttermilk for a few minutes, then dredge them in the flour for a thick, even coating.
Heat 2 to 3 inches of oil to 350 degrees in a Dutch oven, or a deep cast-iron skillet over medium-high heat. Working in batches, fry the poppers in the hot oil for 3 to 5 minutes, or until they turn golden brown. Transfer them to a paper-towel-lined plate to cool before serving.