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Deer Rollups

Cut deer meat up into thin square pieces. (about 2x3 inch) . Season
meat with Tony Chachere's Creole Seasoning.

Place fresh slice of jalapeno pepper and cream cheese on deer meat.
Rollup deer meat.

Wrap bacon around the roll. Secure with toothpick.

Place meat in container, Cover meat with Italian dressing. Put lid
on container and place in refrigerator overnight.

Place on grill until meat is done. About 45 to 60 minutes on a slow
grill.

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