skeeter 7MM

Here is a marinade that we happened upon at deer camp one year and now it is the annual fav. Simple & good but thats how it started!

Take your fresh deer teardrops (or other big game)

cut in half

merinade for 12 hours covered in fridge or cooler

1 can of beer or amount to completely cover the meat
garlic
montreal steak spice
seasoning salt
a little dash of brown sugar
worchester sauce (enough to get it a little more brown)

To the BBQ or grill cook 5 minutes a side (3 in total=15min) on medium heat. (fairly rare...can cook to med-rare I would add 2 min. a side if this is preferred)

Ever had a baseball steak...but this tastes much better!

nate68123

That sounds like it would be very good...

Some hunters I'm around out here will take the fresh tenderloin, hand-rub a mixture of spices (still trying to find out what the mix is myself), and marinade in a small amount of beer overnight. Then they sear it on the grill (1-2 min each side, unless the tenderloin is huge), place it in foil and then in an insulated cooler to let it finish cooking itself. 1-2hrs later enjoy. That's my personal favorite every time...

Nate

KIDD642

Sounds excellent, all the guys I hunt with call that part, the inner loin, the &quot;FISH&quot;. I never heard it called tear drop. Just thought that was interesting.<img src=icon_smile_tongue.gif border=0 align=middle>

LIFE MEMBER: United Bowhunters of PA. &gt;&gt;------&gt; (x)

Edited by - kidd642 on 12/10/2002 09:42:59

pinmaster

Forget about marinating, just go to a store that sells the greek seasoning Cavendars Buy some and sprinkle on your loin and fry in Olive Oil. You can't get much better than that.

>>>------------>
Let's Go Shootin' ! Pinmaster
>>>------------>

hc4runner

Wev'e always called it the &quot;CATFISH&quot; loins.

Tree climber

pinmaster,said it.
Although pin,I would add a little garlic powder and lowyers seasoning to it.
Great!!!<img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_cool.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_cool.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

Trushot_archer

If I'm reading it right you guys are talking about the tenderloin. The &quot;backstraps&quot; are actually the loin and the little strips that are underneath the spine, at the top of the ribcage...tenderloin. It's the same cut they use as a filet mignon in beef.

Trushot }}------>

Country Boy

Trushot_Archer nails the correct terminology.

the tenderloin is also known as:

fish
preacher's meat
butcher's cut
teardrops
tenders

there are two other terms I have heard but I can't recall them right now...

I like to make tenderloins by rubbing a bit of pepper and other seasonings on them. put them in a slow cooker with a bit of water/apple cider vinegar(50/50) and bbq sauce of your choice. drizzle a little honey over them and let them cook for 8+ hours on low. MMMMMMMMMMMMMMMMMMMM!!!

DREAM BIG, LIVE LARGE, DIE HAPPY ~Country Boy

Speedmaster

I heard them referred to as Sweet Loins. Never heard teardrops.