Tenderloins are the best!

Backstraps are second.

All the meat is good. Less disireable cuts can be turned into burger for chilli's, spaghetti sauces or sausages.

Trim the fat and silver skin off before storage.

Just remember. Deer meat is like computer data. Crap In = Crap Out.

Take time to keep the meat clean, trimmed well, no hair or dirt wrap real tight if using butcher paper and the end result will be fine table fare.

HA