Grilled Venison Backstrap

Name: Grilled Venison Backstrap
Prep time: 5 h 15 min
Cook time: 5 h 15 min
Total time: 5 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 946 milliliters apple cider; 680 grams thick sliced bacon; 680 grams barbecue sauce, your choice; 907 grams venison backstrap, cut into 2-inch chunks

Grilled Venison Backstrap might be It will be a hit at your The Fourth Of July event. If you have apple cider, venison backstrap, barbecue sauce, and a few other ingredients on hand, you can make it. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert. From preparation to the plate, this recipe takes about 5 hours and 15 minutes.

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.

Ingredients you will need

Apple Cider

Venison

Equipment you will use

Baking Pan

Remove, and pat dry. Discard apple cider, and return venison to the dish.

Ingredients you will need

Apple Cider

Venison

Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.

Ingredients you will need

Barbecue Sauce

Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas.

Equipment you will use

Grill

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.

Ingredients you will need

Venison

Bacon

Meat

Wrap

Equipment you will use

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!

Ingredients you will need

Olive Oil