ive heard both terms. whats the difference?

im having fun bow hunting.

p.s. im posting this in the bow hunting forum because its very active and i should get a quick response and i refrenced the fact that im having fun bow hunting for the first time this year.

Backstraps run along the spine on the outside of the rib cage. Tenderloins are in the same spot on the inside of the rib cage.

After harvesting a deer there' s nothing better than pulling the tenderloins out (you dont need a knife) after field dressing and having them for supper or breakfast the next morning![:-]

Mmmmmm....Tenderloins

I' ll have to address those very things tomorrow from the buck I killed this evening!

One thing you have to be really carefull about if you are going to use the tenderloins, which most hunters do.
When you field dress the deer make sure you are extremly careful that you dont get into the so called (guts) if you do it will contaminate the tenderloins and they will be ruined..... I have did this a couple of times and i really take my time now, sometimes it happens with a bad shot also!!!!

Any way you look at it, it is DINNER.

Try this, take the backstrap and do not cut it but leave it whole. Marinate it in that Wishbone Italian salad dressing for as long as you can. Grill it until rare or med rare. Slice it across the grain on a sharp angle. Heaven!

My daughter calls them caterpillars.

Greg

I prefer to remove the tenderloins when I' m field dressing the deer. In any case, they must be removed as quickly as possible since, unlike the rest of the meat, they are exposed to the air and will dry out quickly. If you carry a couple of zip lock bags in your field kit, you can use one for the tenderloins, the other for liver, heart, and whatever other innards you choose to keep.

The tenderloins require no marinade or tenderizing. We invariably grill them the evening of the kill. Regardless of how you cook them, they should definitely lean towards rare. Also keep in mind that venison appears more red for its doneness than does beef. If you cook it until it is pink, for example, it is done to medium, not medium rare, and will begin to toughen and dry out. The same philosophy holds for the backstraps, which I also prefer to leave whole and grill.

Like Chef said ... get the tenderloins out as soon as you can because they will dry out real quick. I get them out and put them into the refrigerator (or cooler) and either eat them that night or the next morning.

I also use very little seasoning when I cook them... just a touch of seasoned salt and pepper. Usually I lightly fry them with a few eggs in the same skillet.

backstraps/tenderloins samething around here

innerloins runs inside the rib cage.

HCBF, that would be wrong... but a common mistake, it' s like a porterhouse t bone, you get both the backstrap and the tenderloin in the T of the bone...same for whitetails, the inner is the tenderloin the backstrap is just that. The tenderloin, inside the rib cage is the Filet Mignon in beef.