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Ingredients

½ pound venison tenderloin 3 tablespoons zesty Italian dressing 12 slices bacon ¼ cup cream cheese 12 slices pickled jalapeno peppers ½ teaspoon seasoning salt to taste

Nutrition Info

305 calories carbohydrate: 2.1 g cholesterol: 88.8 mg fat: 22.2 g fiber: 0.4 g protein: 22.9 g saturatedFat: 8 g servingSize: - sodium: 1204.6 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Cut the venison tenderloin into 12 strips lengthwise. Toss with Italian dressing, and allow to marinate for 1 hour in the refrigerator.
Preheat a grill for medium heat.
To assemble the venison wraps, lay a strip of venison on top of a strip of bacon. Place a teaspoon of cream cheese at one end, and top with a slice of jalapeno. Roll up and secure with a skewer. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over, and continue cooking until the bacon is crisp.

12 wraps

My husband and I came up with this while looking for new ways to cook venison. Everyone who has tried them has requested the recipe.