GRILLED VENISON BACKSTRAP  

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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 (12 ounce) bottles barbecue sauce, your choice  

DIRECTIONS:  

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.  

Yield: 4 servings  
Category: Meat