GRILLED VENISON BACKSTRAP

[Sheila]

GRILLED VENISON BACKSTRAP
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.