Venison skewers with apples and bacon

Preparation :1h00 Cooking :10 min
Difficulty :medium
Servings :4

Venison meat is so good, especially when cooked the right way! It is the case of these venison skewers with apples and bacon. The sweet side of the apples with the strong taste of the venison will make your taste buds explode. Now, imagine with bacon?

Ingredients for the skewers :

  • 375g maple bacon slices
  • 850g venison sirloin, cut in big cubes
  • 4 Cortland apples cored, cut in big wedges
  • 2 red onions, peeled and cut in big chunks
  • Salt and ground pepper
  • About 10 wood skewers soaked in water for 30 minutes

Sauce for basting :

  • 1/2 cup maple syrup
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1 teaspoon olive oil
  • 4 garlic cloves, finely chopped
  • Salt and ground pepper


  • In a bowl, pour all the ingredients for the sauce, season with salt and pepper then stir well. Reserve in fridge.
  • Start by poking the base of a bacon slice then add a venison cube. Poke the same bacon slice again then add some pieces of red onion. Stab the bacon slice again then add a piece of apple. The goal is to make the bacon zig-zag in between each pieces! Continue starting again with bacon then repeat for the rest of the skewers.
  • Preheat the barbecue at maximum intensity then reduce slightly (between max and medium intensity). Oil the grills then place the skewers on the heat. Cook for 3-4 minutes, without moving, in order to sear the meat and cook the bacon. Baste with the sauce like a crazy! Flip and continue cooking for 2-3 minutes or until desired doneness. Baste like a ninja once again! Venison is excellent medium-rare! Serve immediately, what are you waiting for?

*Trick : Have a spray water bottle near while cooking this recipe! The sugar and fat from the bacon will make the flames go high! You do not want to burn this master piece, believe me.


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Our wine stewards suggest

+- 20$ Buil & Giné Baboix Montsant 2013

A Spanish wine from the solid Buil & Giné SL house. The spicy, black fruits and oak notes of this masterpiece will go perfectly along these venison skewers.

+- 40$ Père Anselme La Fiole du Pape

I just love CH9. The Fiole du Pape is an amazing wine from the Vallée du Rhône. It is full-bodied, slightly acid and possess a refreshing side. It is pretty expensive but I swear it will be the hero of the night!

Buteuse, Trou du Diable

Apples and bacon on the deer will pair well with the spicy, honey, fruity and exotic notes of this Triple Belgian-inspired beer. The fine effervescence of the beer will help emphasize the aromas of the deer.

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