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The tenderloin is the first cut that is usually taken off a deer. This cut is so tender that it should be treated simply – salt and pepper is all it needs, with a quick hot sear with butter on the grill or in a pan. Do not keep the tenderloins on the deer while hanging and aging. They will dry out quickly. Recipes for Venison Tenderloin:
Jan 1, 2024 · The tenderloin is an elongated muscle that runs parallel to the deer’s backbone. It is located inside the body cavity, on both sides of the spine. This particular cut is highly coveted among hunters and chefs because it is incredibly tender and has little to no connective tissue.
Apr 13, 2022 · Backstraps are the large muscles that run parallel along both sides of a deer’s spine and rest on top of the ribcage, whereas the tenderloins are much smaller, and are located inside the abdominal cavity underneath the backstrap and the spine.
The aptly named tenderloins are found inside the deer's chest cavity along either side of the spine. If you've field-dressed your deer, then you can easily nab these tasty gems from inside the chest cavity.
Jul 6, 2022 · This Smoked Venison Tenderloin is marinated in a fresh, citrus marinade before spending time in the smoker. It’s tender, flavorful, smokey and juicy and totally easy to do. We all know that tenderloin is like thaaa best cut of any meat. It’s right up there with backstrap/loin on a deer.
Sep 19, 2023 · For many hunters, venison backstrap is the ultimate prize, but I believe that the tenderloins are actually the most tender and delicious part of a deer or elk. A tenderloin steak seared in a hot skillet and bathed in garlic butter practically melts in your mouth; there’s no denying that it lives up...
Sep 20, 2019 · Nicknamed the hidden tenderloin, the eye-of-round is tucked inside the hindquarter. You’ll find this long, cylindrical-shaped cut sandwiched between the top and bottom round, or alongside the femur. It’s easy to distinguish and separates by pulling apart the fascia where it connects to other muscle groups.
