There is another ,smaller set of loins between the front shoulders too!

I have always heard and consider those the "true" tenderloins. The others from the back along the spine are considered "back strap tenderloins". That's just what I was taught. And how I lable the pkgs. "tenderloin" or "backstrap". Love em both!! Dang my mouth is watering just thinking about it.....

The ones between the hips are the tenderloins. Along the spine lies the backstrap. The one's along the rib cage are very small and we usually just eat them raw.

I agree, the true tenderloin is the best piece of meat on a deer. Yummy, it always goes straight in the skillet. Ive yet to this date, frozen a piece.

i would agree they are the best part of the deer. I usually cut them into about 1/2 -3/4 inch medallions My wife loves that part of the deer and when we label our packages she puts her initials on them so I don't give them to anyone........LOL
great with butter S&P and some fried onions

Boy, you got that right. I like to fry mine for only a few minutes. Its the mosst tender meat you ever had on the grill about med rare. Man, I'm starving now. I have a backstrap im gonna lay out tomorrow.

Glad I am not the only one that cooks mine medium rare or rare! Just a little bit of salt and I am in heaven!!!

best venison youll ever eat is tenderloin the night of the harvest. We slice them, i guess you would call them medallions. pan fry thm with butter, pepper, garlic powder, and onion powder. cook them really slow and they just fall apart in your mouth.

we have always just called them the tenderloin, and the backstraps we call the chops.

I pulled a nice 8 point out of the woods one day and came to the edge of the road and a real old timer stoped andasked if he could cut out the tongue. The thought of eating the thing grossed me out but I let him anyway. You should have seen the look on my buddies faces when I brought that bad boy into camp without a tongue.LOL

umm dude.........the tenderloins are all on the inside and theres only 2.