I cut the inner tenderloins out right after field dressing the deer so they don't dry out. I then soak some of the blood out and then cut them in mini disc shaped bites(cut across grain)and then season both sides with your favorite dry shake, I personally like Butler Pantry's Venison Seasoning. It flavors and tenderizes the meat at the same time. I then pan fry them on medium heat with a little olive or vegetable oil in the pan.Cook to medium, ENJOY!
