First, season the deer steak with garlic powder, onion powder, Worcestershire sauce, and Mesquite Liquid Smoke.

Mix well.

Second, pour the entire bottle of Italian Salad dressing over the steak in a large bowl.

Third, cover the bowl with plastic wrap and let it marinate overnight in the fridge.

First, slice the steak into strips to prepare to make the wraps.

Second, take the 1 lb. of bacon and cut it in half. Set aside.

Third, open the cream cheese and let it come to room temperature.

Next, place slices of pepperoncini peppers in a bowl that is easily accessible.

Set up this station on a cutting board and have a container close by to place the deer wraps into after they are put together.

Take a half slice of bacon and spread a teaspoon of cream cheese on it.

Next, grab a slice of a couple of slices of pepperoncini peppers and lay on top of the slice of bacon with cream cheese.

Then, take a slice of marinated steak and lay across the slice of bacon with cream cheese and peppers.

Roll it up together and secure with a toothpick.

Repeat this process until all the bacon has been used.

If I have any steak left over, I just cook it separately.

Pre-heat Air Fryer to 375 for 5 minutes.

Place Deer Steak Wraps in a single layer into the Air Fryer.

Let wraps cook until the bacon has started getting crispy and turning brown on one side and then turn over.

Let wraps get crispy and a golden brown on the second side and then remove.

Serve with your favorite sides!