In this super simple recipe, venison chunks are marinated in apple cider, then covered in BBQ sauce and wrapped in bacon slices. The chunks are then skewered and fried on a BBQ until tender.
- 900g venison loin, chopped into large 5cm chunks
- 675g smoked sliced bacon
- 1 litre apple cider
- 400ml BBQ sauce
Place venison loin into a bowl and cover with apple cider. Cover and put into the fridge for 2-3 hours. Uncover and drain, discarding the cider. Put back into the bowl, cover with BBQ sauce and stir well.
Wrap each venison chunk in a slice of bacon, removing most of the excess BBQ sauce. Skewer a few chunks onto a soaked wooden skewer.
Heat a BBQ over a medium heat and lightly oil the cooking grate. BBQ, turning regularly, for 15-20 minutes or until the venison and bacon are cooked and tender.