I would eat the tenderloins first, they dry out quickly even if frozen. My favorite recipe is as follows:

Cut the tenderloins into 3/4 to 1" mini-steaks. Wrap each piece with a strip of bacon and secure it with butchers twine. DO NOT use a toothpick or anything which pierces the meat, too much of the moisture will be allowed to escape. Sprinkle each side of each piece with a little fresh ground pepper.

When ready for the grill or the skillet, I like both methods the same, throw them on, let them bounce, flip them over and remove. Sear the outsides just enough to render the grease from the bacon and get them off the heat. Pink in the middle 2/3's of the piece is perfect, any more done and you lose flavor, moisture and will get tougher with each additional minute of cooking time.

I've used this on the backstraps also.

Good eating - you can't beat the taste of venison, which this thread is making me hungery. Think I'll pull some strap outa the freezer for tomorrows dinner!



Shoot often - Hunt always