Because venison is lean, but wrapping the backstrap in some delicious Tanjil Farms bacon, will bring out the best flavours.
1 kg venison (backstrap, cut into 2-inch chunks)
1 litre apple cider
750gm thick-cut bacon
350ml barbecue sauce (your choice but I used a real smokey one)
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 your BBQ for high heat. Charcoal is best. 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. Dig in, and prepare to want more!
Receipe courtesy yummly