| | Directions | | Place venison chunks into shallow baking dish, add enough apple cider to cover. Cover, refrigerate for 2 hrs. Remove meat from liquid, pat dry. Discard liquid, return meat to dish. Pour barbecue sauce over meat chunks, cover, refrigerate for 2-3 more hrs. Preheat grill for high heat. Remove meat from refrigerator and let stand for 30 minutes or until no longer chilled. Wrap each chuck of venison in a slice of bacon, secure with toothpicks. Brush grill grate with olive oil when hot, place venison pieces on grill so they are not touching. Beware, the bacon will kick up some flames, so be prepared. Grill, turning occasionally until bacon becomes slightly burnt, 15-20 min. The slower, the better. |
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| Ingredients | | - |  | 2 pounds venison backstrap (tenderloin), cut into 2 inch chunks |
| - | | 1 quart apple cider |
| - | | 1 1/2 pounds thick sliced bacon |
| - | | 2 bottles barbecue sauce (12 ounce bottles) |
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