NavyDeerHunter

They are awesome and I just ate my last package for lunch yesterday. Went home andthrew them on the grill for a few minutes and had a feast. Thank goodness the season is only 15 days away.

Girard

Ugh, Now Why did you have to do that??? I've got my buddies convinced that the CWD is in those inner loins. They give them to me for "safe" disposal and admire my bravery !! Jer

rybohunter

I am so hungry it ain't even funny. I fry mine up whole with some butter and onions. They never make it 24 hours after a kill before they are eaten.

JagMagMan

The backstraps are on the outside, along the spine.
There are two sets of tenders inside. The back ones are bigger, but there is another set in the front too!

adamsdad

They are the best part of the deer no doubt. My favorite way iseating them outdoors the first night of deer camp. Whoever kills the first deer that day sacrifices their tenderloin for the camp meal. We fry them in bacon grease and eat with fried potatoes and gravy. Is it deer season yet????

NYCHunter

We call them 'Back Straps' too. Hey guys, I know cooking them in bacon greasemakes them taste great....but it's murder on your arteries!!! We just cut'em out,slice medallions and their ready for the Bar-B! What's a good flavor marinade to try?

Thanks.

Anthony T.

We call it sweet meat around here, most people do. (the true tenderloin)
Anyone else here call it that? J/W

Phil from Maine

I am with most here, there is only one set of tenderloin in a deer.
The "backstrip " we call loin, boneless chops, just like when you buy
boneless pork chops from the store. And I like the tenderloins fried
with onions,mushrooms, and butter. For as far as bacon fat the only
thing I like fried in that is brook trout.

livbucks

Just a dribble of olive oil and cook to rare. They do not even taste like deer meat to me. I too eat them fresh, usually the day of the kill.
The heart is good too.

rcgerchow

This has become a tradition at our deer camp every year. First couple of deer down, backstraps come out sliced into medallions grilled on the barbeque with a little garlic salt and pepper. Everyone stands around the grill to keep warm and grab the meat as it comes of the grill.