Category: Uncategorized

2 pounds venison backstrap cut into 2 inch chunks

1 quart apple cider

1 ½ pounds of thick sliced bacon

2 12 ounce bottles of barbecue sauce (We recommend Fat Boy Haugwaush, Sticky Stuff or Blazin’ Boar)

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 barbeque 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 if you must, 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 olive 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. Dig in, and prepare to want more!

¼ pound bacon

2 pounds venison ground meat

1 large yellow onion chopped

½ cup brown sugar

¼ cup white wine vinegar

1 TBSP ground cumin

1 TSP chili powder

2 TBSP minced garlic

1 TBSP Dijon mustard

1 cup ketchup

salt and pepper to taste

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside. Brown meat in bacon grease for flavor.
2. Put onion, sugar, vinegar, cumin, chili powder, garlic, mustard, ketchup, salt and pepper in slow cooker and mix well. Add bacon and venison and stir together.
3. Cook for a minimum of 8 hours on Low setting. Use a fork to separate the meat into a thick and yummy Sloppy Joe-style barbecue.