Recipe – Grilled Venison Backstrap

Recipe-Grilled Venison Backstrap
Summer weather sends many of us scrambling to the grill. Here is one of my favorite ways to cook venison backstrap. It is very simple, uses few ingredients, and is delicious.
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2 lbs. venison backstrap, cut into 2 inch chunks
1 quart apple cider (not vinegar)
1 ½ lbs. thick sliced bacon
24 oz. barbecue sauce of choice
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Place chunks of venison into a shallow baking dish and pour enough apple cider to cover the meat. Cover and refrigerate for at least 2 hours. Remove meat from cider and pat dry. Discard cider. Return meat to dish. Pour barbecue sauce over meat. Cover and refrigerate for 2-3 more hours.
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Preheat outdoor grill to high heat. Remove meat from refrigerator and let stand for 30 minutes or long enough to remove the chill. Wrap each piece of meat in a slice of bacon and secure with toothpicks.
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Brush grill grate with vegetable or olive oil. Place venison on grill so they are not touching. Grill until bacon becomes slightly burnt, turning occasional, approx 15-20 minutes.
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Enjoy!