The Burt Lake (Cheboiganing) Band of Ottawa and Chippewa

This recipe comes from the Michigan's Hooks & Bullets Magazine

Zesty Italian Dressing (bottle)
1 can of Jalapeno Peppers (pickled)
Salt
Worcestershire Sauce (3/4 cup)
Bacon
25-30 strips of cut venison 1"x 5"

Cooking Instructions:
Soak meat over night in salt water to remove blood. Cut the peppers in half (long ways). Wrap the 1/2 pepper in deer strip, and then wrap with bacon. Push toothpick all the way through the center to keep everything together. Mix Worcestershire sauce and Zesty Italian together in a bowl. Marinade meat all night in fridge. Grill the next day for 3-5 minutes per side. Do not over cook.