Grilled venison
Description
The dish is prepared without unnecessary complications. Place the venison pieces in a shallow baking dish and pour in enough apple cider to cover them. Cover with a lid and refrigerate for 2 hours. Remove from the dish and pat dry. Discard the apple cider and return the venison to the dish. Pour barbecue sauce over the meat, cover with a lid, and refrigerate for 2–3 hours. Preheat an outdoor grill over high heat—charcoal works best. Remove the meat from the refrigerator and let it stand for 30 minutes. Wrap each piece of venison with a slice of bacon and secure with a toothpick. When the grill is hot, lightly spray the grates with olive oil, then place the venison on the grill, making sure the pieces don't touch. Grill for 15–20 minutes, turning occasionally, until done. Serve immediately.