BARBECUED VENISON FILET MIGNON

INGREDIENTS

2 lbs venison tenderloin, cut in 2 inch chunks
1 quart apple cider
1 1/2 lbs thick sliced bacon
2 (12 oz) bottles hickory flavor barbecue sauce

DIRECTIONS

1. Place chunks of venison into a shallow baking dish and pour enough apple cider in to cover them. Cover and refrigerate
for 2 hours. Remove and pat dry. Discard apple cider and return venison to the dish. Pour barbecue sauce over the chunks, cover and refrigerate for 2 to 3 more hours.

2. Preheat an outdoor grill for high heat. Charcoal is best but you can use gas. Remove meat from the refrigerator and let stand for 30 minutes or until no longer chilled. Wrap each chunk of venison in a slice of bacon and secure with toothpicks.

3. Brush the grill grate with oil when hot and place venison pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally until the bacon becomes slightly burnt (15 to 20 minutes). The slower the better. Remove from grill. Serve with your choice of side dishes.

Yield: 4 servings