A friend shared a piece of a venison backstrap, which is the tenderloin of the deer. This piece was about 1 3/4 pound. As venison is a very lean piece of meat, marinating is generally recommended.
We choose a simple method.
First, you need to remove the silverskin. this is the very tough membrane that encapsulates the tenderloin. It needs to be removed before marinating as it is very tough. Once it is removed, cut it into 1 1/2 to 2 inch pieces. Place the chunks into a sealable container. Cover with approximately 1 to 2 cups apple cider. Refrigerate for 2 hours.
After 2 hours, drain the cider and coat with 1 cup of your favorite BBQ sauce; Sweet Baby Ray’s is what we had in the fridge…so….
Refrigerate for 2 more hours.
Remove from fridge and wrap each piece with a half of piece of bacon.
At this point, I threaded them on kabob skewers, using a small piece of onion to separate the cubes to help ensure uniform cooking. If they are all jammed together, you will end up with raw pieces inside, and overcooked pieces on the outside.
We grilled ours till the bacon was just cooked, and the meat was still “squishy”. We aren’t fans if overcooked meat, so were trying to keep it between medium and medium well. Feel free to cook yours as long or as short as you like.
For our side, we had some oven roasted veggies. It was all very yummy. A little pepper jelly helped spice things up.