Ingredients:

• 1 lb ground venison
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 lb bacon
• 2 fresh jalapeños (adjust for heat preference)
• 2 bricks (16 oz) cream cheese
• 2 cups shredded cheddar cheese
• 1/2 brick butter (melted)
• Egg roll wrappers
• 3/4 bottle vegetable oil (for frying)

Instructions:

Step 1:
Heat the vegetable oil in a deep pot over medium heat while preparing the egg rolls. Keeping it at a steady temperature ensures a crispy, golden finish.

Step 2:
Bake the bacon at 400°F on a foil-lined pan until crispy. Let cool, then crush into bits using a rolling pin inside a plastic bag.

Step 3:
In a skillet, heat a small amount of oil and cook the ground venison over medium heat. Season with salt and black pepper, stirring occasionally. Once fully cooked, reduce heat to low and let it simmer.

Step 4:
Dice the jalapeños, keeping seeds in for extra heat or removing them for a milder taste. In a large mixing bowl, combine the diced jalapeños, cream cheese, bacon bits, and shredded cheddar cheese.

Step 5:
Once the venison has cooled slightly, add it to the mixing bowl. Use your hands to thoroughly mix everything together, folding the ingredients as you would when making meatloaf. Let the mixture rest.

Step 6:
Melt the butter in a bowl. Lay an egg roll wrapper on a cutting board. Place 1 ½ tbsp of the filling in the center. Brush the edges with melted butter. Fold the top corner over the filling, then fold in the left and right sides before rolling tightly to form an egg roll.

Step 7:
Gently place the egg rolls into the hot oil and fry for 4-5 minutes, or until golden brown. Remove and drain on a paper towel-lined plate.

Step 8:
For an extra kick, serve with avocado crème sauce, extra diced jalapeños, and crispy bacon bits. Slice in half and enjoy the ultimate wild game treat!