Old Buck
Life Member
We had a great family hunt last weekend. My wife took her first two big game bow kills-two mature does. My son took a mature doe and my dad took a mature doe and the second biggest buck he has ever taken. We did all the hunting from ground blinds with at least two people per blind to share the experience.
The part I really want to tell you about the the tenderloins I removed from the deer before taking them to the locker. I just cooked up a batch tonight and they were great! Here is what I tried.
The tenderloins are the two sets of relatively small muscle inside the rib cage along the backbone. Since they are inside the rib cage you can remove them without skinning the deer. After removing and washing I took off all fat and muscle sheath then put in a ziplock and refrigerated for about a week mostly because we didn't have time to eat them sooner.
Tonight I cut them cross-grain in 1/8 to 1/4" slices, seasoned with Cookies flavor enhancer, added cooking oil, stirred, then put back in the frig for several hours.
When ready to eat I sliced and sauteed an onion. When the onion was clear and getting a little crispy I removed it from the skillet, set it aside and added the marinated tenderloin to the hot oil. I basically stir-fried it fairly hot for a minute or two, just until it was no longer red. Don't over cook.
Then we put the meat and onion on a bed of rice and ate immediately. It was very tender and moist with no wild game taste. Everyone thought it was great.
One neat thing is you can do this even with deer you are going to donate since it doesn't require skinning. Most of the time the meat would either not be utilized since it is small or turned into burger which is a shame for such a tender piece of meat. Give it a try. Just don't over cook it and eat right out of the skillet.
Good hunting and join PETA (people for eating tasty animals)
Old Buck
The part I really want to tell you about the the tenderloins I removed from the deer before taking them to the locker. I just cooked up a batch tonight and they were great! Here is what I tried.
The tenderloins are the two sets of relatively small muscle inside the rib cage along the backbone. Since they are inside the rib cage you can remove them without skinning the deer. After removing and washing I took off all fat and muscle sheath then put in a ziplock and refrigerated for about a week mostly because we didn't have time to eat them sooner.
Tonight I cut them cross-grain in 1/8 to 1/4" slices, seasoned with Cookies flavor enhancer, added cooking oil, stirred, then put back in the frig for several hours.
When ready to eat I sliced and sauteed an onion. When the onion was clear and getting a little crispy I removed it from the skillet, set it aside and added the marinated tenderloin to the hot oil. I basically stir-fried it fairly hot for a minute or two, just until it was no longer red. Don't over cook.
Then we put the meat and onion on a bed of rice and ate immediately. It was very tender and moist with no wild game taste. Everyone thought it was great.
One neat thing is you can do this even with deer you are going to donate since it doesn't require skinning. Most of the time the meat would either not be utilized since it is small or turned into burger which is a shame for such a tender piece of meat. Give it a try. Just don't over cook it and eat right out of the skillet.
Good hunting and join PETA (people for eating tasty animals)
Old Buck
