- venison (tenderloin), cut into pieces 2 inches - 910 grams
- apple cider - 1 liter
- thickly sliced bacon - 680 grams
- bottle with barbecue sauce - 2 pieces
Put the pieces of venison into a small dish for baking and pour apple cider to cover them. Close the lid and refrigerate for 2 hours. Remove from the dish and dry. Pour the apple cider and put the venison back into the dish. Pour the sauce barbecue, cover, and put in the refrigerator for 2-3 hours. Preheat the grill in the open air on high heat. It is best to use charcoal. Take the meat out of the refrigerator and let it stand for 30 minutes. Wrap each piece of venison in a piece of bacon, and secure with a toothpick. Sprinkle the grill with olive oil when heated, and place the venison on the grate so that the pieces do not touch each other. Grill, turning from time to time 15 - 20 minutes.
Servings: 4