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- 1/2 pound venison tenderloin
- 3 tablespoons zesty Italian dressing
- 12 slices bacon
- 1/4 cup cream cheese
- 12 slices pickled jalapeno peppers
- 1/2 teaspoon seasoning salt to taste
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 22.3g|
|Saturated Fat 8g|
|Total Carbohydrate 2.1g|
|Dietary Fiber 0.4g|