Big Game Sampler Recipe
Bacon Wrapped Duck Poppers, Elk Sliders, Smoked Fish Dip & Crawfish Tails.
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Ingredients
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Bacon Wrapped Duck Poppers
Elk Sliders
Smoked Fish Dip
Crawfish Tails
Method
Bacon Wrapped Duck Poppers
- 1
Prepare the Duck
Preheat your oven to 400°F (200°C). Cut the duck breast into bite-sized pieces. Season with salt and pepper.
- 2
Stuff the Jalapeños
Slice the jalapeños in half lengthwise and remove the seeds. Fill each jalapeño half with cream cheese.
- 3
- 4
Bake
Place the wrapped jalapeños on a baking sheet. Sprinkle brown sugar on top. Bake for 20-25 minutes or until the bacon is crispy.
Elk Sliders
- 5
Make the Patties
In a bowl, combine ground elk meat, salt, and black pepper. Form into 6 small patties.
- 6
- 7
Add Cheese
Place a slice of cheddar cheese on each patty during the last minute of cooking to let it melt.
- 8
Assemble the Sliders
Spread Dijon mustard on the slider buns and place the elk patties inside. Serve warm.
Smoked Fish Dip
- 9
Mix the Ingredients
In a mixing bowl, combine smoked fish, cream cheese, sour cream, lemon juice, chives, and garlic powder.
- 10
Blend Until Smooth
Use a fork or mixer to blend the ingredients until smooth and creamy.
- 11
Chill
Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.
