Grilled Venison Backstrap

Recipe View 5 mins Immerse the venison chunks in apple cider within a shallow glass or ceramic dish. Ensure the venison is fully submerged. Cover with plastic wrap and refrigerate for 2 hours to tenderize and infuse with subtle sweetness. (Prep time: 5 minutes, Marinating time: 2 hours)

Recipe View 10 mins Remove the venison from the apple cider marinade and pat dry with paper towels. Discard the used cider. Return the venison to the dish, and generously coat with your favorite barbecue sauce. Cover and refrigerate for an additional 2 to 3 hours, allowing the flavors to meld deeply. (Prep time: 10 minutes, Marinating time: 2-3 hours)

Recipe View 10 mins Prepare your grill for high heat. For an authentic smoky flavor, charcoal is highly recommended; however, a gas grill can be used if necessary. Lightly oil the grill grate to prevent sticking. (Prep time: 10 minutes)

Recipe View 5 mins Remove the marinated venison from the refrigerator and allow it to sit at room temperature for approximately 30 minutes to ensure even cooking. This will help the meat cook more evenly. (Prep time: 5 minutes, Resting time: 30 minutes)

Recipe View 20 mins Wrap each venison chunk with a strip of thick-cut bacon, securing it with a toothpick. Ensure the bacon is wrapped tightly to prevent it from unraveling during grilling. (Prep time: 20 minutes)

Recipe View 15 mins Carefully arrange the bacon-wrapped venison chunks on the preheated grill, ensuring they are spaced apart to allow for even cooking. Grill, turning occasionally to achieve crispy bacon on all sides, for 15 to 20 minutes. Be mindful of flare-ups from the bacon fat, and adjust the heat as needed. The slower the cooking process, the more rendered and flavorful the bacon will become. (Cook time: 15-20 minutes)