HuntingNet.com Forums - View Single Post - Venison Tenderloin (or backstrap) recipe

09-28-2011, 03:46 PM

#13

s. il. hntr

Typical Buck

Join Date: Sep 2003

Location: Godfrey, Il.

Posts: 814

Gotta agree with halfbaked, this is the best cut off a deer aside from the inside tenders. Very little seasoning and cook it on the rare side. This cut is the fillet mignon from a deer, you wouldn't over season a fillet from a cow would you?

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