Tender Loins

[onthehunt]

Last year I started pulling the tender loins out of the deer after hosing out the cavity before hanging. Got tired of them drying out on me. Anyone else do this? Besides, it is a nice treat after a drag to sautee up some little loins with some butter, onions, and garlic:)

[ub1243]

almost every time.
they do dry out after just one night hanging. if you have to trim the dry off, theres nothing left.
i like to grill them whole. they shrink up a little but great if they are a little pink inside.

great if they are a little pink inside.
:naughty::naughty::naughty::naughty::naughty:

first time i ever quoted myself.:D

[ACEarcher]

Yeah thats the only part of the deer I'll cut out right way. They do dry out to easily. I just always wash them good before packaging them.

[The Wadd]

AS SOON AS I HANG THE DEER! OUT THEY COME!:thup:!

[fletch]

get them out right away salt pepper a little brown sugar 2 MINUTES EACH SIDE EAT ALL OF IT RIGHT AWAY if you don't they get a little gamey

[onthehunt]

I have no problem eating it right away! The problem is keeping my friends from cutting out the backstraps after they get a taste and a couple coldies:naughty:.

[PhilCVG]

Awesome! We cut them out asap ... hanging, in the truck, on the ground. I used to hunt with someone who had no idea that this piece of meat existed, I was shocked.

[TroutSlayer]

As soon as the deer is hanged out they come!DElicious!!

[WOOKIEFISH]

I put um right into a zip lock with some marinade already in there.

1/8 cup Soy Sauce
1/8 cup Worchestershire Sauce
1/8 cup Balsamic Vinegar
1 Tbl Spoon Liquid Smoke (I think Hickory is better than Mesquite with this one.)
2 Cloves Crushed Garlic
Coarsely Ground Black Pepper

Throw it in your pack and by the time you get it up on the meat pole and crack open a cold one, your good to go. :thup:

[Archer101]

I butcher mine up right away & that's the first thing that goes in the pan while I'm cutting the rest up. My son cooks them up for us!

[RUSS0079]

Ya'll are gettin me hungry! Got to get out the spot light and find me some!:razz:

[BarnesX.308]

What's the butcher's procedure when you have your deer processed? I guess whenever they get to it, huh?

[RUSS0079]

I use a guy on the other side of the mountain from me. He skin's it and lets it hang in the cooler box for a couple of days to age it. Then he does it up. He won't freeze it though, so when its done you got to go get it. I like the way he does it, cause I haven't had any bad meat at all(not gamey). 10 different kinds of sausage. I dig his cajun stuff. Great with creole and cajun dishes..
Russ

[BarnesX.308]

We either do them ourselves or take them to Naugles, off of Rt 29 in Sweet Valley.

When we do them ourselves, the t-loins and backstraps are the first thing to come out after the deer is skinned.

[palefty]

I help out our butcher during deer season. Im sure out method is the same as everyone elses. Once it comes out of the cooler and is on the table, pull the loins out cut hing quarters off then depending on what gets done usually the ones that arent as good get the front shoulders to debone, more experienced get the hinds and pull the straps.

[Big Ned]

if you're going to leave em in leave the fat covering the tenderloins in place. Taht will be the only thing that dries out and you can have fresh loins when your ready for em.

[mccool]

russ I agree my butcher lets it hang cold until the rigormortis goes away (aged) makes it tender and I never had a bad steak in fact its as good as outback steakhouse

[condition1]

I've know a few butchers in the past.

Let me just say, guys cut them out before they go to the butcher.:)

[onthehunt]

Condition1, I know what you're sayin':rolleyes:. That's why my deer get processed by me.

[condition1]

Condition1, I know what you're sayin':rolleyes:. That's why my deer get processed by me.

Yea, Lunch time. They ate really good.:rolleyes:

[PhilCVG]

I used to work and hunt with a guy who always got his straps whole because he was convinced a few of the butchers he used kept portions of the strap.

I have to admit that I wouldn't be shocked if that actually happened in some places.

[condition1]

I used to work and hunt with a guy who always got his straps whole because he was convinced a few of the butchers he used kept portions of the strap.

I have to admit that I wouldn't be shocked if that actually happened in some places.

I've seen it. Just ask them to cut them out before you leave, give them the hungry for deer look.:please:

[skmag357]

everytime I shoot one...that is the first thing out after gutting. Typically I bring a bag and get them out after I gut

also, if you take your deer to a butcher...ask them to take them out right there and take them home that night

[phillyfishing]

after the guts come out they come out.. and man there great fresh :) like said if you don't do that.. they dry out

[Nanuk]

I've seen it. Just ask them to cut them out before you leave, give them the hungry for deer look.:please:
I know for me and my dad until we started doing our own butchering we never saw good cuts , always same BS bad shot or alot of meat has to be made into stew or sausage at least that's what my dad was told but we were inexperienced then and now I process the whole deer , straps for cutlets , loins for pan , shoulders for sausage and hinds are roasts jerky or what ever else I feel it's great to do your own and it's not as hard as every one thinks . Here's great receipe for back straps ;

Cut back strap or loin into 10 " - 12 " long piece
Cut a pocket into loin or jelly roll if you prefer
You'll need apple butter, or apple sauce , brown sugar and butter will make apple butter . Mix apple butter with horshradish until you get the flavor you like and fill loin.
Now skewer or tie closed as not ot lose filling
Coat outside with olive oil and season with salt and pepper and maybe a little paprika or chili powder
Put on Hot grill 400 degs. or higher and turn until each side has grill marks
serve with wild rice or what ever . This is one my wife loves , remember never over cook and let it rest when you remove it from grill at least 4 mins ENJOY !!!!!! :thup::thup:

[onthehunt]

That sounds great. I've found sweet flavors go well with venison:). I'm gonna try that one, thanx!

[HunterJohn]

Definately get the tenderloins out right away if you can. If they won't be eaten right away and must be frozen, invest in a vacuum sealing machine if you don't have one. They are a must-have for all fishermen and hunters. Plan your 'loin meal several days ahead of time in order to marinate/age your meat. I mix Montreal Steak Seasoning, olive oil, soy sauce, freshly ground garlic, and red wine to make my marinade. Put loins in marinade and refridgerate for 3-4 days. Important: take tenderloins out of fridge 1-2 hrs. before cooking, and never cook them harder than medium rare. Last step; tear 'em up!!! :thup:

[Nanuk]

That sounds great. I've found sweet flavors go well with venison:). I'm gonna try that one, thanx!
Any Fruit apple , plum , apricot and pear always compliment wild game . You really want to impress with culinary knowledge try getting a pan with some butter low heat and add some thinnly sliced apples sprinkle with sugar , brownsugar slowly turn up heat than splash in some burboun (JIM's my favorite) deglaze the pan let alcohol cook off 2 mins or so and serve over the loin and now your talking 5 star cuisine . these are all from playin around over the years in kitchen GOOD LUCK and most of all HAVE FUN !!!!:yahooo:

[onthehunt]

Yeah, I had an old marinade recipe that had Juniper berries in it and it was awsome.

[sparse grey]

Nanuk Sounds good to me. What time is dinner??

[jacktyler 820]

we do the same tends and back straps out right away

[Pagrizz]

Awesome! We cut them out asap ... hanging, in the truck, on the ground. I used to hunt with someone who had no idea that this piece of meat existed, I was shocked.I had a cousin who hunted all his life and was in his sixties before he knew what they were.He had thrown them away because he thought they were part of the guts.

[Buckblaster]

Wookie your making me hungry and I love the recipe for the marinade
thanks. Love them on a charcoal grill with hickory chips to smoke them up.....:thup:

[saltydawg]

I had a cousin who hunted all his life and was in his sixties before he knew what they were.He had thrown them away because he thought they were part of the guts.

Now that's sad..kinda like being 80 years old and finding a winning lottery ticket in your pocket you bought when you were 20.:(

[INRUT]

Last year I started pulling the tender loins out of the deer after hosing out the cavity before hanging. Got tired of them drying out on me. Anyone else do this? Besides, it is a nice treat after a drag to sautee up some little loins with some butter, onions, and garlic:)

I suggest not to hose the cavity, unless you gut shot or cut the piss bag or lower intestines. If you are going to hang it more than a week, or take it to a butcher (where it may hang even longer) mold will grow. The guys who worked in a butcher shop will agree.

Just do a good job gutting and the blood will dry & seal/protect all the meat.