Recipes Meat and Poultry Game Meats Venison Grilled Venison Backstrap 4.8 (343) 297 Reviews 23 Photos Tender chunks of venison are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. Backstrap is a venison version of filet mignon. This is a heavenly use of the best part of a deer. For the barbecue sauce, I prefer hickory flavored. Submitted by TIKCUF99 Updated on August 4, 2024 Save Rate Print Share Close Add Photo 23 23 23 23 Prep Time: 25 mins Cook Time: 20 mins Additional Time: 4 hrs 30 mins Total Time: 5 hrs 15 mins Servings: 4 Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 2 pounds venison backstrap, cut into 2-inch chunks 1 quart apple cider 2 (12 ounce) bottles barbecue sauce, your choice 1 ½ pounds thick-sliced bacon Directions Add venison to a shallow glass or ceramic baking dish; pour in enough apple cider to cover. Cover the dish with plastic wrap and refrigerate for 2 hours. Remove venison from the dish; pat dry. Discard apple cider. Return venison to the dish. Pour barbecue sauce over venison; cover the dish with plastic wrap and refrigerate for 2 to 3 hours more. Preheat an outdoor grill for high heat and lightly oil the grate. Charcoal is best, but if you must, use gas. Meanwhile, remove venison from the refrigerator; let stand until no longer chilled, about 30 minutes. Wrap each venison chunk in a strip of bacon; secure with a toothpick. Arrange venison on the grill so the chunks don't touch. Grill, turning occasionally, until bacon slightly burnt, 15 to 20 minutes. The slower, the better. The bacon will kick up some flames, so be ready. I Made It Print 391 home cooks made it!