Bacon-Wrapped Venison Backstrap on the Grill

1. 1

   Place the venison in a shallow glass or ceramic baking dish; pour in enough apple cider to cover it. Cover the dish with plastic wrap and refrigerate for 2 hours.

2. 2

   Take the venison out of the dish and pat it dry; discard the apple cider. Put the venison back in the dish. Pour barbecue sauce over the venison; cover with plastic wrap and refrigerate for 2 to 3 more hours.

3. 3

   Preheat an outdoor grill to high heat and lightly oil the grate. Charcoal is preferable, but use gas if necessary.

4. 4

   Meanwhile, take the venison out of the refrigerator and let it sit until it is no longer chilled, about 30 minutes. Wrap each piece of venison with a strip of bacon and secure it with a toothpick.

5. 5

   Place the venison on the grill so the pieces do not touch. Grill, turning occasionally, until the bacon is slightly burnt, 15 to 20 minutes. Slower cooking is better, and the bacon may cause flare-ups, so be prepared.

• Calories 1638.36 kcal High
• Protein 89.03 g Good Source
• Carbs 162.61 g Moderate
• Total Fat 66.59 g High
• Saturated Fat 26.75 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 138.95 mg High
• Sodium 4998.57 mg High
• Fiber 3.66 g Moderate
• Sugar 85.13 g High
• Added Sugar 52.03 g High
• Calcium 355.38 mg Good Source
• Iron 4.63 mg Good Source
• Potassium 850.68 mg Moderate
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 2.2 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Wheat 🌾
• Gluten
• Alcohol 🚫🍷