Zach & Mary’s Wild Bison Tacos with Jalapeño Duck Poppers Recipe

[vc_row][vc_column][vc_column_text]As expected, Zach and Mary have a “game plan,” (pun intended) for their innovative lunch recipe. Using a pit boss and pellet grill, the hunting duo cook up a unique creation involving seared bison and “armadillo eggs,” that will hopefully have the judges at The Great American Cookoff going wild. 

Tools:

• Pit Boss 2 burner gas griddle
• Camp Chef Pursuit Pellet Grill
• Lodge Cast Iron

*Bison Marinade Ingredients

• 1/3 Cup Canola Oil
• 1/3 Cup White Vinegar
• 1/3 Cup Lime Juice
• 1/3 Cup Orange Juice
• 4 tsp Minced Garlic
• 3 tbsp Chopped Jalapeno
• 1/4 Cup Cilantro
• 2tsp Salt
• 1tsp Coriander
• 1/2tsp Cumin
• 1 tsp Pepper
• 1 tsp Chili Powder

1. Put meat and marinade in gallon zip top bag. Place in fridge for at least 4 hours.

*Bison Ribeye from GameKeeperMeats.com

Ingredients for Tacos:

• corn tortillas
• green and red peppers
• onions
• verde salsa
• authentic mexican cheese (grated)
• lodge cast iron skillet
• butter
• treager all game seasoning
• corona beer

1. Lightly dust steaks in Totally Wild SMOKED SEASONED SALT.
2. Set Grill to 225 degrees with high smoke for 15-20 minutes
3. Pull Steaks off and raise grill temperature to 500 degrees.
4. Place steaks back on for 1-2 minutes per side or until internal temp is 130degrees.
5. Let rest for 5-10 minutes.
6. Heat cast iron skillet with olive oil on high, Cook bell peppers, onions and fresh garlic on cast iron skillet add in 2 tablespoons of treager seasoning, black pepper pinch and pinch of salt. Cook until sauteed and golden brown.
7. warm tortillas on cast iron with butter.
8. Grate mexican cheese and present in a taco. garnish with cilatro, lime, salsa and mexican cheese
9. Best served with a cold corona and lime!

Ingredients for Jalapeno Duck Poppers, Zach’s “Armadillo Eggs”

• 1 dozen whole jalapeños
• 1 8 oz block of cream cheese
• 2 lbs of Ground duck
• Brown Sugar
• Honey

Instructions for Jalapeño Duck Poppers:

1. Wearing gloves to protect your hands from the jalapeño flesh, halve the jalapeños and remove membrane and seeds. Keep some membrane for extra spice.
2. Measure out 1 tsp on cream cheese per popper and spread onto each halved jalapeño.
3. Next, use approximately 1 TBSP of ground duck and roll into a ball and form into the halved jalapeños. Use more duck to fill the japlapeno and cover the cream cheese.
4. Wrap each jalapeño half with a slice of thinly cut wild boar bacon. Use a water soaked wooden toothpick to keep bacon in place if necessary.
5. Pour the brown sugar into a shallow dish. Roll poppers in brown sugar to coat.
6. Cook poppers in the pellet grill for 5-7 minutes until bacon Is cooked through. Remove poppers and finish them on the Pit Boss griddle for crispiness.
7. Drizzle with honey to serve.

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