Grilled Venison Backstrap

Grilled Venison Backstrap
Ingredients

2 lb. venison backstrap (tenderloin), cut into 2" chunks
1 qt. apple cider
1-1/2 lb. thickly sliced bacon
2 bottles (12 oz.) barbecue sauce, your favorite brand
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.
Makes 4 servings.