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Does Everyone Know about the "Inner Tenderloins"?
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. ;) |
RE: Does Everyone Know about the "Inner Tenderloins"?
To anyone who doesn't cut them out... I'll be glad to field dress your deer for you!
I like to marinade them in "Allegro" and grill them. Makes fork-tender steaks. |
RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: jaybe We like to cut them cross-wise into little "medallions" about 1/2" - 3/4" thick and fry them up in bacon grease. Yummmm! |
RE: Does Everyone Know about the "Inner Tenderloins"?
Those are the tenderloins.
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RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: Champlain Islander Those are the tenderloins. |
RE: Does Everyone Know about the "Inner Tenderloins"?
just to ad to this. if you like to hang your deer for a couple days like i do (weather permitting) go ahead and get these out right away. they tend to dry out a little since there exposed to the elements after field dressing. Man guys your right, these are excellent strips of meat. glad you brung up this subject. I like to cube them in 1" chunks, dip em in egg, roll them in Kentucky cournalbatter mix, then fry em up. Emmm Good!!! Hey i never thought about bacon grease, i will have to try that.
Dan |
RE: Does Everyone Know about the "Inner Tenderloins"?
Those are the very choice cuts from the deer .I'm getting hungry just thinking about it
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RE: Does Everyone Know about the "Inner Tenderloins"?
I'm with Blood creek, take out the tenderloins right away. Its wasteful to let them hang with the deer, and if your not careful its the first to go bad. Doesn't matter how you cook'em, they're almost always good.... but always tender. I'm heading to the freezer to get my last pack:).Awesome over the camp-fire, when you get a late kill and are hungry.
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RE: Does Everyone Know about the "Inner Tenderloins"?
We call em the fish. You won't believe how many people I ask if I can have them while they are pullin thier deer out. They say sure. I reach in there with my hand to get em out.
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RE: Does Everyone Know about the "Inner Tenderloins"?
 WOW |
RE: Does Everyone Know about the "Inner Tenderloins"?
There is another ,smaller set of loins between the front shoulders too!
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RE: Does Everyone Know about the "Inner Tenderloins"?
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.....:)
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RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: JagMagMan There is another ,smaller set of loins between the front shoulders too! |
RE: Does Everyone Know about the "Inner Tenderloins"?
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. :D
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RE: Does Everyone Know about the "Inner Tenderloins"?
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 |
RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: NBDeerHunter 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 |
RE: Does Everyone Know about the "Inner Tenderloins"?
Glad I am not the only one that cooks mine medium rare or rare!:D Just a little bit of salt and I am in heaven!!!:):)
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RE: Does Everyone Know about the "Inner Tenderloins"?
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. |
RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: bigcountry We call em the fish. You won't believe how many people I ask if I can have them while they are pullin thier deer out. They say sure. I reach in there with my hand to get em out. |
RE: Does Everyone Know about the "Inner Tenderloins"?
umm dude.........the tenderloins are all on the inside and theres only 2.
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RE: Does Everyone Know about the "Inner Tenderloins"?
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.
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RE: Does Everyone Know about the "Inner Tenderloins"?
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
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RE: Does Everyone Know about the "Inner Tenderloins"?
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.
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RE: Does Everyone Know about the "Inner Tenderloins"?
ORIGINAL: wis_bow_huntr umm dude.........the tenderloins are all on the inside and theres only 2. There are two sets of tenders inside. The back ones are bigger, but there is another set in the front too! |
RE: Does Everyone Know about the "Inner Tenderloins"?
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????
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RE: Does Everyone Know about the "Inner Tenderloins"?
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. |
RE: Does Everyone Know about the "Inner Tenderloins"?
We call it sweet meat around here, most people do. (the true tenderloin)
Anyone else here call it that? J/W |
RE: Does Everyone Know about the "Inner Tenderloins"?
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. |
RE: Does Everyone Know about the "Inner Tenderloins"?
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. |
RE: Does Everyone Know about the "Inner Tenderloins"?
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.
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RE: Does Everyone Know about the "Inner Tenderloins"?
First meat off the deer and eaten!!!!! Man im getting hungry just thinking about them!!!!! Walt
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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
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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.
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RE: Does Everyone Know about the "Inner Tenderloins"?
haha i thought you were gunna say the liver and the heart :D:D
-Travis- |
RE: Does Everyone Know about the "Inner Tenderloins"?
The absolute best part of the deer. They don't last 24 hours before they are devoured in my house!
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RE: Does Everyone Know about the "Inner Tenderloins"?
You can’t let the tenderloins go to waist and they should be taken out as soon as possible as mentioned...
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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. ;) |
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.
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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. |
RE: Does Everyone Know about the "Inner Tenderloins"?
This thread is making me so hungry!! Only 3 days to go before deer season....
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