Place chunks of venison into a shallow baking dish. Pour enough apple cider to cover. Cover, and refrigerate for 2 hours.
Remove and pat dry. Discard apple cider, and return venison to dish. Pour barbeque sauce over chunks, cover, and
refrigerate for 2 - 3 more hours. Preheat outdoor grill for high heat. Remove meat from 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 grate
of grill with olive oil when hot, and place venison on grill so the pieces do not touch. Bacon will kick up some flames, so be
ready. Grill, turning occasionally, until bacon becomes slightly burnt, 15 - 20 minutes. The slower, the better.
Ingredients
Directions
Place chunks of venison into a shallow baking dish. Pour enough apple cider to cover. Cover, and refrigerate for 2 hours.
Remove and pat dry. Discard apple cider, and return venison to dish. Pour barbeque sauce over chunks, cover, and
refrigerate for 2 - 3 more hours. Preheat outdoor grill for high heat. Remove meat from 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 grate
of grill with olive oil when hot, and place venison on grill so the pieces do not touch. Bacon will kick up some flames, so be
ready. Grill, turning occasionally, until bacon becomes slightly burnt, 15 - 20 minutes. The slower, the better.