2 to 3 pounds venison, cut into 3- to 4-inch strips
1 pound sliced bacon
Sliced jalapeno peppers
Place venison in a large zippered bag or other airtight container, and cover with Italian dressing. Refrigerate until ready to assemble.
To assemble, cut bacon slices in half. Place a pepper slice at one end of venison strip: roll up around pepper. Wrap with bacon and secure with wooden skewer. Grill over hot coals until bacon is browned.