Does Everyone Know about the "Inner Tenderloins"?
09-02-2006 | 04:14 PM
#32
Joined: Feb 2005
Posts: 961
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From:
RE: Does Everyone Know about the "Inner Tenderloins"?
I have heard they or the least used musle in the body ,it's used for peeing and sex.I will never forget them on a dark beach in alaska eating them off a green willow branch after being stuck in the sand hanging over a open fire. moose tenderloins are as big as a does back straps.I remember the juices runing down my arms driping off my elbows and saying it doesn't get any better then this.Amen
09-02-2006 | 09:29 PM
#33
Joined: Aug 2006
Posts: 69
Likes: 0
From: Nebraska
RE: Does Everyone Know about the "Inner Tenderloins"?
Up until a couple years ago when I found online forums like this I was always told by my family members I hunt with that deer tastes way to "gamey" and should never even bother cutting into steaks or roasts. Then I read on here about how great the backstraps are and tried it out and it tasted just like beef. None of them could believe it.
09-26-2006 | 05:50 AM
#37
Joined: Mar 2006
Posts: 323
Likes: 0
From: Pittsburgh PA
RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: jaybe
I was going to post ths a while back on another thread then didn't - and now can't find it.
But for those who butcher their own deer, do you know about those little tenderloins that are found in the inside of the deer? They lay right alongside the spine just ahead of the hips. They are two small strips of incredibly tender meat that if you aren't careful, you'll tear them apart with your fingers.
With the deer hanging, just cut down beside the spine, then starting at one end, gently loosen the meat with your knife and then cut and peel out the piece of meat. We like to cut them cross-wise into little "medallions" about 1/2" - 3/4" thick and fry them up in bacon grease. Yummmm!
If I took my deer to a butcher (which I don't), I'd make sure I removed these before I got there - - just to make sure I got them.
I was going to post ths a while back on another thread then didn't - and now can't find it.
But for those who butcher their own deer, do you know about those little tenderloins that are found in the inside of the deer? They lay right alongside the spine just ahead of the hips. They are two small strips of incredibly tender meat that if you aren't careful, you'll tear them apart with your fingers.
With the deer hanging, just cut down beside the spine, then starting at one end, gently loosen the meat with your knife and then cut and peel out the piece of meat. We like to cut them cross-wise into little "medallions" about 1/2" - 3/4" thick and fry them up in bacon grease. Yummmm!
If I took my deer to a butcher (which I don't), I'd make sure I removed these before I got there - - just to make sure I got them.
09-27-2006 | 12:09 AM
#38
Joined: Oct 2005
Posts: 169
Likes: 0
From: NC
RE: Does Everyone Know about the "Inner Tenderloins"?
Thanks for the info. I learned something today.I will get those tenderlions out before the prosser does.Been Deer huntin 30 years didnt know it.Dont anyone cry Ive probably thew away a thousand.
09-27-2006 | 08:44 AM
#39
Typical Buck
Joined: Dec 2005
Posts: 884
Likes: 0
From: Southern Maryland (St. Mary\'s)
RE: Does Everyone Know about the "Inner Tenderloins"?
My favorite recipe...so far.
- Keep them whole
- Put in a zip loc bag and marinade with a little olive oil and some montreal steak seasoning...a couple of hours is fine
- Wrap each loin in 2 strips of bacon
- Cook on grill unti medium rare.
- Keep them whole
- Put in a zip loc bag and marinade with a little olive oil and some montreal steak seasoning...a couple of hours is fine
- Wrap each loin in 2 strips of bacon
- Cook on grill unti medium rare.