Prepare the venison by removing any excess fat and silver skin.
In a ziplock bag add the prepared venison backstrap and enough Italian dressing so the meat is fully covered. Let it marinate for 24 hours in a chilled location.
Combine jalapeno boudin, cream cheese, and green onion. Combine well.
Butterfly the backstrap then stuff with the boudin filling.
Close the venison around the stuffing then wrap with the bacon. This can easily be done by laying the bacon out on a board touching or slightly overlapping. Place the backstrap at one edge of the roll until completely covered and all the bacon is used.
Preheat a grill to a moderate temperature, about 400 degrees F (205 degrees C).
Cook the venison backstrap hot and fast over the preheated grill until the bacon is crisp, this takes about 20 minutes. However, you need to make sure the inside is cooked also with a minimum temperature of 165 degrees F (75 degrees C).Optional: Glaze the bacon with your favorite sweet BBQ sauce.