Description
Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored.
Ingredients
- 2 pounds venison backstrap, cut into 2-inch chunks
- 1 quart apple cider
- 1 ½ pounds thick sliced bacon
- 2 (12 ounce) bottles barbecue sauce, your choice
Instructions
- Place chunks of venison into a shallow baking dish
- and pour enough apple cider in to cover them. Cover
- and refrigerate for 2 hours. Remove
- and pat dry. Discard apple cider
- and return venison to the dish. Pour barbeque sauce over the chunks
- cover
- and refrigerate for 2 to 3 more hours.
- Preheat an outdoor grill for high heat. Charcoal is best
- but if you must
- use gas. Remove meat from the refrigerator
- and let stand for 30 minutes
- or until no longer chilled. Wrap each chunk of venison in a slice of bacon
- and secure with toothpicks.
- Brush the grill grate with olive oil when hot
- and place venison pieces on the grill so they are not touching. The bacon will kick up some flames
- so be ready. Grill
- turning occasionally
- until the bacon becomes slightly burnt
- 15 to 20 minutes. The slower
- the better. Dig in
- and prepare to want more!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 5 hrs 15 mins
Servings: 4