Antelope Jalapeño Poppers
Perfect for parties, game day, or a hearty appetizer, this wild game twist on the classic jalapeño popper will bring bold flavors to your table!
Ingredients
- 1 antelope backstrap (marinated)
- 8 slices of bacon
- 1 block (8 oz) cream cheese, softened
- 4 large jalapeños, sliced lengthwise and seeded
- Twine or toothpicks (to secure)
For the Marinade:
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tbsp fresh minced garlic
Directions
- Marinate the Antelope Backstrap
- In a bowl or resealable bag, combine olive oil, soy sauce, lemon juice, and minced garlic.
- Slice the backstrap into thin, long strips (about 1/2-inch wide).
- Add the backstrap strips to the marinade and refrigerate for at least 2 hours, or overnight for maximum flavor.
- Assemble the Poppers
- Preheat your Traeger grill (or oven) to 400°F.
- Spread a generous amount of cream cheese into each halved jalapeño.
- Place a marinated antelope strip on top of the cream cheese.
- Wrap each jalapeño half with a slice of bacon, securing the ends with twine or toothpicks.
- Cook the Poppers
- Arrange the poppers on the preheated Traeger grill, ensuring they’re evenly spaced.
- Cook at 400°F for 20-25 minutes, or until the bacon is sizzling and crispy.
- Check the internal temperature of the backstrap to ensure it reaches at least 135°F for medium-rare.
- Serve and Enjoy
- Remove the poppers from the grill and let them rest for a few minutes.
- Serve warm as a delicious appetizer or side dish.
Tips and Variations
- Make it Spicier: Leave the seeds in the jalapeños or add a sprinkle of cayenne to the cream cheese.
- Substitutions: This recipe also works well with elk, deer, or beef tenderloin.
- Pairings: Serve with a smoky BBQ sauce or ranch dressing for dipping.
Stuffed Moose Roast Recipe
Enjoy this delicious and hearty Stuffed Moose Roast that combines the best of wild game flavors with a savory stuffing twist!
Ingredients
For the Marinade:
- 1/2 cup extra virgin olive oil
- 1/3 cup Worcestershire sauce
- 1/4 cup soy sauce
- 1/3 cup lemon juice
- 3 tbsp dried basil
- 1 tbsp dried parsley
- 1/2 tbsp garlic powder
- 1 tbsp Prime Rib rub (Traeger or your favorite rub)
For the Stuffing:
- 1 package organic stuffing mix
- 8 tbsp butter (1 stick)
- 1 medium onion, chopped
- 2-3 celery stalks, chopped
- 1 cup chicken bone broth
For the Roast:
- 1 wild game roast (Moose used here), halved
- Cooking twine
Instructions
1. Prepare the Marinade:
- In a mixing bowl, combine olive oil, Worcestershire sauce, soy sauce, lemon juice, dried basil, dried parsley, garlic powder, and Prime Rib rub.
- Whisk until fully blended.
2. Marinate the Roast:
- Cut the moose roast in half and place it in a large resealable bag or a shallow dish.
- Pour the marinade over the roast, ensuring it’s fully coated.
- Cover and refrigerate for 5-6 hours, turning occasionally for even marination.
3. Prepare the Stuffing:
- In a large skillet, melt the butter over medium heat.
- Add chopped onion and celery. Sauté until soft and fragrant (about 5 minutes).
- Stir in chicken bone broth and stuffing mix. Mix well and remove from heat. Set aside to cool slightly.
4. Assemble the Roast:
- Remove the marinated roast from the refrigerator and pat it dry.
- Place stuffing on one half of the roast. Fold the other half over to sandwich the stuffing.
- Wrap the roast tightly with cooking twine to hold the stuffing in place.
5. Cook the Roast:
- Preheat your Traeger grill (or oven) to 375°F.
- Place the stuffed roast on the grill and cook for 30-40 minutes, or until the internal temperature reaches 135°F for medium-rare or 145°F for medium.
6. Rest and Serve:
- Remove the roast from the grill and let it rest for 10 minutes.
- Slice and serve with your choice of gravy or sauce.
Tips for Success
- Substitutions: Use elk, deer, or antelope if moose isn’t available.
- Pairings: Serve with mashed potatoes, roasted vegetables, or a rich red wine sauce.
- Grill Alternative: If you don’t have a grill, cook in the oven using the same temperature and timing.
Hot Turmeric Tea with Coconut Cream & CBD
This Hot Turmeric Tea will become your nightly ritual, combining the anti-inflammatory and healing powers of turmeric with the nourishing richness of coconut milk and CBD tincture. It’s sweet, creamy, and perfect for unwinding at the end of the day.
Ingredients
For the Tea:
- 1 tea bag of your favorite turmeric tea (we recommend Yogi Honey Chai Turmeric Vitality or Numi Turmeric Three Roots with Ginger, Licorice, and Rose)
- 1 cup boiling water
For the Coconut Turmeric Milk:
- 1/4 cup canned organic coconut milk or cream (Thai Kitchen recommended)
- 1/2 tbsp Laird Superfood Turmeric Creamer (optional, for added flavor)
- 1 ml (33.3 mg) of StHealthy Nutrition Broad Spectrum CBD Tincture
For Sweetening:
- 1 packet stevia, or
- 1 tsp honey or maple syrup (to taste)
Instructions
1. Brew the Tea:
- Boil water and pour over the turmeric tea bag in your favorite mug.
- Steep for 5-7 minutes, or according to the tea’s instructions.
2. Prepare the Coconut Turmeric Milk:
- In a blender or milk frother, combine the coconut milk/cream, turmeric creamer (if using), and StHealthy CBD tincture. Blend or froth until smooth and creamy.
3. Sweeten and Combine:
- Sweeten the brewed tea with stevia, honey, or maple syrup to taste.
- Pour the frothy coconut turmeric milk over the tea and stir gently.
4. Enjoy:
- Sip slowly and enjoy the warming, nourishing flavors. Perfect for relaxing and reaping the benefits of turmeric and CBD.
Tips and Variations
- If you’re new to turmeric, you may prefer starting with just the tea and adding the creamer once you’re accustomed to the flavor.
- Want an extra boost? Add a sprinkle of cinnamon or a pinch of black pepper to the milk for added depth and increased turmeric absorption.
Dr. Hillary Lampers is Co-Founder, Director, and Chief Marketing Officer of StHealthy Hunter. With ten years of experience in private practice, Dr. Hillary loves working with people all over the world who want a different approach to their health and long term vitality. Visit StHealthyHunter.com or listen to her podcast Hunt Harvest Health on Spotify or Apple Podcasts.