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READY IN 5+ hrs

Grilled Venison Backstrap

Read Reviews (229)

"Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A venison version of Filet Mignon. This is a heavenly use of the best part of a deer. For the BBQ sauce, I prefer hickory flavored." — TIKCUF99

Ingredients Edit and Save

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Original recipe makes 4 Servings Change Servings

2 pounds venison backstrap, cut into 2-inch chunks
1 quart apple cider

1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

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Directions

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 an outdoor grill for high heat. Charcoal is best, but if you must, use gas. 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!

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PREP 25 mins
COOK 20 mins
READY IN 5 hrs 15 mins

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Reviews More Reviews

Most Helpful Positive Review

Dec 06, 2007

I really don't like deer. I had never even tried it until I married an avid hunter who likes to bring his game home. No matter how much I soaked the meat in salt water, buttermilk, etc etc I could never get over the gamey taste... until this recipe! It is FANTASTIC! I soaked the meat overnight in cider and in BBQ sauce all day. Half of it I used turkey bacon and the rest regular. (regular was better, turkey wasn't bad) It was delicious!! Be very careful not to overcook it or it will be tough and not as tasty. Thick sliced bacon isn't necessary. FINALLY, I have a way of making venison that we can both enjoy. Thank you! ***What's better then grilled venison wrapped in bacon? Adding a slice of onion and wrapping it up with the meat. Yum.

—KC192

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Most Helpful Critical Review

Jan 27, 2011

Not for us! I like sweet flavors with some meats, such as pork and chicken, but the apple cider vinegar doesnt' belong with venison. We cooked some of our meat with seasonings/spices, and it was great. I followed this recipe to a "T" and couldn't eat it. It actually turned me off of venison for a while!!

—dldennis01

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257 Ratings

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Oct 31, 2005

I'm giving it 5 stars because my ex-hubby said it was awesome! I tried it but I made a HUGE mistake....for some reason I had apple cider VINEGAR in my head when I made the venison! For future reference...do NOT make this using apple cider vinegar...not good :( I will definately try this again using apple cider!!

—Pam K.

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Dec 04, 2003

WOW!

—TIKCUF99

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Jul 12, 2005

I made this recipe exactly like it appears here. It is one of the best venison tenderloin recipes I have seen. I made it one night as a main course and the next night as an appetizer. It reheated well.

—SGT508

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Jan 26, 2006

I made this recipe for my hunter husband, brother and family - there was not a bit left. At the end I deglased the pan with cider-YUM. Will be making this again this evening for the WOW factor.

—Vicki Hudson

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Feb 04, 2006

This was very good and I am not a big fan of venison. There was no gamey taste. My husband loved it and wants me to cook it for his friends. I used a hickory flavored barbeque sauce.

—Traci B

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Nov 23, 2010

I am about to make this-- and i have read the comments, trying to improve my method of cooking this. Will update after tasting-- but just wanted to say-- recipe calls for Apple Cider. (PERIOD) Not apple cider VINEGAR! maybe that's some of your problem..... LOL or am I reading this wrong!??? Apple cider (as in, sweeeet, spicy apple juice)

—YAKKOJ

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