A little deer meat, a lot of cheese, and some spice makes these ground venison quesadillas especially tasty and nice!Read more
Legendary Whitetails 10/23/2012
Awesome way to cook venison backstraps. Plus, they’re wrapped in BACON!!!…
2 pounds venison backstrap
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice
1. Place venison into a shallow baking dish, and pour enough apple cider in to cover it. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return venison to the dish. Pour barbeque sauce over the venison, cover, and refrigerate for 2 to 3 more hours.
2. Preheat an outdoor grill for high heat. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap venison with bacon, and secure with toothpicks.
3. Brush the grill grate with olive oil when hot, and place venison on the grill. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes.