“Mule Deer Armadillo Eggs”
Description:
Armadillo eggs are a time-honored traditional appetizer of the Southwest. At the Mule Deer Foundation, we consider this appetizer a great use of the excess mule deer grind left over at the end of the butchering day. For this Mule Deer Armadillo Eggs recipe, we like to mix in 30% pork fat with our grind, but whatever you have left over after your brats or your summer sausage mix can work just as well. In fact, the more unique your blend of fat content and spices, the better this appetizer becomes genuinely yours.
Ingredients:
Makes 6 Eggs
1 pound Mule Deer grind with 30% pork fat added (you can use beef tallow if you prefer)
6 Jalapeno Peppers
1 Brick of cream Cheese
1 cup of shredded cheddar cheese
12 slices of bacon
Your favorite grill seasoning (any pre-mixed seasoning blend from Waltons works great)https://waltons.com/categories/shakers-sauces-marinades
The BBQ glaze of your choice (we prefer the Plumb BBQ glaze from our own Eric Sharpe see recipe here: https://muledeer.org/recipes/plum-glaze-bbq-sauce/
Prep Work:
Preheat the smoker or pellet grill to 270 degrees using your favorite sweet wood.
Cut the tops off the Jalapenos and de-seed.
Mix Cream Cheese and Cheddar Cheese in a small bowl.
Stuff Empty Jalapenos with Cheese spread.
Wrap Jalapenos in bacon (Bacon will be loose; hold in place with a toothpick until ready for sausage)
Take a healthy amount of your mule deer sausage mix and encase bacon-wrapped jalapeno in sausage, forming a palm-sized egg shape.
Mix Your BBQ Glaze https://muledeer.org/recipes/plum-glaze-bbq-sauce/
Cooking:
Place Armadillo eggs on the grill or smoker
*If grilling, be sure to rotate as you cook to get an even char on all sides*
For smoking maintain 270 degree smoke until Mule Deer Sausage reaches 165 degrees
Serving:
Let eggs rest for 4-6 min.
Serve alongside glaze in a small bowl or brush on glaze and serve.
Mule Deer Armadillo Eggs are a great group appetizer. One egg can be too much for one person but shared among a group of 10 or so guests; they make an excellent shareable wild game highlight to your summer BBQ.
Get Cooking!
As always, Good luck this fall everyone and remember to send any success pictures or stories from the field to Web@muledeer.org and you could be featured on our website or in our magazine. If this article or any of our articles have helped you become a better hunter or conservation steward, consider becoming a member of the mule deer foundation for only $35 dollars a year. Click here to join: https://muledeer.org/product-category/membership/
Trevor J Hubbs @TrevorHubbs
Trevor is the Communications Manager for the Mule deer Foundation. He grew up hunting and fishing the eastern edge of the ozark mountains for quail, ducks, and bucks. Trevor is a contributor for “Fur, Fish, and Game”, Lethal Minds Journal, Strung Magazine, Fly Fisherman, and Shooting Sportsman among others.
