Cut the venison fillet into 12 strips lengthways. Toss with Italian dressing and allow to marinate for 1 hour in the refrigerator.
Preheat a barbecue for medium heat.
To assemble the venison rolls, lay a strip of venison on top of a rasher of bacon. Place a teaspoon of cream cheese at one end and top with a slice of jalapeno. Roll up and secure with a cocktail stick. Repeat with remaining ingredients. Season the wraps with desired amount of seasoning salt.
Grill for 10 minutes, then turn over and continue cooking until the bacon is crisp.