2 lb venison backstrap (tenderloin), cut into 2” chunks 1 quart apple cider (not apple juice)
1 1/2 lb thick-sliced bacon
2 bottles of your favorite Demon Pig BBQ Sauce
Place venison in shallow baking dish. Pour in enough apple cider to cover. Cover & refrigerate for 2 hours. Discard the apple cider. Pat the meat dry and return to the dish. Pour BBQ sauce over the chunks. Cover & refrigerate for 2-3 hours.
Remove from the refrigerator and let stand for 30 minutes while preheating grill for high heat.
Wrap each chunk of venison in a slice of bacon and thread onto skewers, leaving space between the chunks. Brush grill grate with olive oil when hot. Place skewers on the grill so they are not touching. The bacon will kick up some flames, so be ready with a spray bottle filled with water.
Grill, turning occasionally, until the bacon becomes very crispy, 15- 20 minutes. Serve with slightly warmed Demon Pig BBQ sauce for dipping.