Bacon-Wrapped Grilled Venison Backstrap

Place the venison in a shallow glass or ceramic baking dish, making sure it's fully submerged in apple cider. Cover the dish with a layer of plastic wrap and refrigerate for 2 hours to allow the flavors to meld.

Next, carefully lift the venison out of the dish and gently pat it dry with a paper towel. Discard the used apple cider, then return the venison to the dish.

Pour a generous amount of barbecue sauce over the venison, ensuring it's evenly coated. Cover the dish with a layer of plastic wrap and refrigerate for 2 to 3 hours, allowing the flavors to penetrate the meat.

Preheat your outdoor grill to high heat, taking care not to scorch the surface. If you're using charcoal, this is ideal; if gas, it's still a good option. Meanwhile, remove the venison from the refrigerator and let it sit at room temperature for about 30 minutes to reach a comfortable grilling temperature.

Wrap each venison chunk in a thin strip of bacon, securing it with a toothpick to prevent the meat from falling apart. Arrange the venison on the grill in a way that allows for even cooking, making sure not to overcrowd it.

Grill the venison over high heat, turning it occasionally until the bacon is slightly burnt and crispy, taking about 15 to 20 minutes.