Awesome recipe - I did use McCormicks Steak seasoning on this before grilling and I cooked it over and open fire with tamarack. Best venison recipe ever. Way to go.

Absolutely fabulous - and I can't stand venison. I love this dish, we've had it several times now. We use Demon Pig original BBQ sauce.

Excellent concept, though I can't say I followed it exactly. I didn't have apple juice, so I used pomegranate juice. And we wanted our venison a bit more rare, so we only cooked it about 10 minutes. Great combination of flavors and textures.

AWESOME! My husband deemed this his new favorite. We didn't have time to marinate as long as the recipe calls for - the meat was in the cider and BBQ sauce about 30 minutes each. I'm sure it will be even better with the longer marinade time. I also seasoned the meat with Tony's and garlic powder before putting into the cider. Just habit - I have a hard time not seasoning my meat! SO GOOD YOU MUST TRY THIS ONE!

WOW, this does taste just like stake. no game taste at all. We will be using this recipe again and again. I did it JUST as it said. Unfortunately some of our meat had a lot of tendons on it and of course that was very chewy, but that had more to do with how we cut the meat off the deer. The meat was AWESOME though!

I love venison anytime, and I have to say everyone that has tried this agrees that this is the best way to have backstrap that they have ever had. I have been spreading the word.

Best deer recipe I have ever tried. We used a whole deer tenderloin and cut in into the size of filet mingon (? spelling)and wrapped in bacon. However, I did not use the BBQ sauce for the 2nd marinade. I used either Lawry's Herb & Lemon or Herb & Garlic for the 2nd marinade.

Let me just say that I have never eaten so much venison in one sitting! It was the best I have ever eaten. My husband is the one who has been eating venison since he was 2, and he told me that it was the best venison flavoring he has ever had!!! It blew my mind because he is a lover of venison and has had it so often throughout his life. I did use cubed steak instead of the tenderloin because that is what I had in the freezer, and it turned out wonderfully!What a wonderful taste for such a simple recipe!

We only eat Game meat, so I am always looking for different ways to prepare it. I was very surprised that I didn't need to add any seasoning to this meat. I was going to, but decided to prepare it as stated in the recipe for the first attempt. I am glad I did. This was perfect. I marinated it in apple cider for 3 1/2 hours, then in classic BBQ sauce for 3 hours. Then I wrapped in bacon and secured with toothpick. When I placed them on the bbq, I did not leave. You wouldn't walk away from a pan of frying bacon would you? Once the bacon got crisp, I moved the meat to the other side of the grill.The side that didn't have heat and closed the lid, so that the bacon and meat could cook a little longer without burning. When I told my hubby how I cooked them, he raised his eyebrows (big time skeptic). Then he took a bite and said "MMMM make sure you write down the recipe" Thanks for the recipe!!

LOVED IT, LOVED IT, LOVED IT! It was Great! even as left overs!

The two marinades simply did not achieve a less than gamey flavor.

My boyfriend loved this and has requested it many times! We did not have any backstrap tenderloin left so I used the backstrap roast instead and it was delicious. I marinaded the meat in the cider for 8 hours and then the BBQ for about 3. I chose to skewer the meat as well to make it easier for turning on the grill.

I used this recipe for my first time ever eating venison, and I can say, I am hooked! I want more....too bad deer season is over :( Love the apple cider, I think it just takes that gamey edge off that I was afraid of. My boyfriend thought I was crazy for following this recipe, but truly loved the meat once we grilled it!

Finally.... I've been on the search for a good recipe for wild game. I used this for elk backstrap and it turned out fantastic!!! I made this on Valentine's and we both enjoyed it! I marinated it in the vinegar overnight, drained it in the morning, poured the bbq sauce and let it sit all day. You can not avoid the bacon. Wild game needs some fat so that it doesn't taste like leather. These nuggets were delicious! Thanks!

Amazingly delicious! My husband and I grilled these up on a charcoal grill and were worried that they were too burned, but they still tasted fantastic. Don't worry if they get nice and black - they'll still taste great. Thanks for a fabulous recipe!

This recipe is awesome! I didn't follow the instructions exactly. I marinated the venison in apple cider overnight, then the next morning marinated in Stubby’s original BBQ sauce all day. I also cut the back strap in half and wrapped them together like a roast in the bacon. Cooked the venison at 325 until it reached an internal temperature of 132 degrees. My husband and I were amazed at how we could actually cut the meat with a fork it was so tender.

I'm not a venison fan but this was absolutely amazing! I finally found a way to cook venison that I can enjoy with my husband who is an avid hunter! I used apple juice instead of cider and it turned out fine. Also, I turned this into a kabob with cherry tomatoes, onion, & bell pepper. It was fantastic and I can't wait to make it again.

This tastes great. I put them on skewers instead of separate toothpicks. Since it was too cold to use the grill, I broiled the for 10 minutes on each side and they turned out wonderful. The taste of the cider and barbeque blended very well together. (I used Sweet Baby Ray's) I will definitely be using this recipe again!