30 jalapeños, stems removed, split down the middle and seeded (you can use as many jalapeños as you want, this will make 60 poppers, I always need enough for a crowd).
2 cups cream cheese (do not use the whipped, it won’t hold up as well)
4 deer steaks, cut into small strips
1 cup Italian, Parmesan dressing (you can use Caesar dressing or any vinaigrette with cheese)
2 lbs bacon
Mix deer steak with dressing, marinate in fridge for about an hour (if you have time, over night is best). Fill each jalapeño half with cream cheese and a strip of deer steak. Wrap each half with a slice of bacon and secure with toothpick.
Grill poppers until the bacon is crisp. The deer meat will be cooked also.