I was going to post ths a while back on another thread then didn't - and now can't find it.
But for those who butcher their own deer, do you know about those little tenderloins that are found in the inside of the deer? They lay right alongside the spine just ahead of the hips. They are two small strips of incredibly tender meat that if you aren't careful, you'll tear them apart with your fingers.
With the deer hanging, just cut down beside the spine, then starting at one end, gently loosen the meat with your knife and then cut and peel out the piece of meat. We like to cut them cross-wise into little "medallions" about 1/2" - 3/4" thick and fry them up in bacon grease. Yummmm!
If I took my deer to a butcher (which I don't), I'd make sure I removed these before I got there - - just to make sure I got them.