Fried tender-morsels (a deercamp treat)

[Salmonsmoker]

On Monday, I posted "First cut of meat on a fresh kill". I have a question on that subject.

The loin strips that are inside the body cavity - near where (just in front of and along the back bone) the hind quarters join, is absolutely the tenderest meat on the whole carcass. It is two small strips of some wonderful taste-treats (see previous posting for cooking instructions) that we use (along with a shot of brandy) to toast the success of the day. The successful hunter gets the honor of going first, then the rest join in the celebration.

That meat tends to dry out and crust over (when left inside the body cavity) to where, by butchering time, it is not usable. That is why we started removing it at the time that we hang the carcass.

I would like to get some feedback from others: what do you do with that meat? If you use it, how?

ss

[Steve]

We take it right out at the time of hanging and fry it up simply with onions and a little oil to prime the skillet. Maybe a little seasoning salt.

[PrtyMolusk]

Howdy-
Are you talking about the tenderloins? Kind of the otherside of the backstraps? Sounds like a great deer camp tradition. In the past I have sliced mine into 1/2" medallions and sauted with onions, butter, a bit of flour, and Maderia, and served over wild rice; also used one for a "Venison Wellington" (tenderloin, wrapped in filo or puff pastry dough which has been spread with a bit of liver pate') and popped into the oven 'til brown. I really like the 'on the spot' feel of that evening's meal to enjoy them at peak freshness! Great idea!

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PrtyMolusk
Les Phillips

[Salmonsmoker]

PrtyMolusk,

Yes, I am referring to the TL. Many people, including my inlaws, refer to the backstraps as tenderloin. So I described their location so as not to cause confusion.

The "Venison Wellington" sounds delicious. I have a couple of questions about it. Do you use the TL whole when wrapping it in the Filo pastry? Do you put any kind of sauce on them when browning? Do you cook the TL first? Will you write up the proceedure in a recipe format so that we can try it?

As for the Liver Pate, did you try the recipe posted by Ebowhunter, last Fri? I made some using that recipe over this last weekend. It is an excellent Pate. Took some to work on Mon. Had many strange looks (Venison Liver?????? You've got to be kidding???) until they tasted it - then it quickly disappeared.

It is amazing how people's preconceived ideas dictate what they like and don't like. (A bit of my personal philosophy - True freedom comes from experiencing life (including an excellent Venison Liver Pate), not from what we have been taught about life.)

ss

[This message has been edited by Salmonsmoker (edited 10-19-2000).]

[Joe Archer]

It's been tradition since 1983. Get a deer, eat deer heart and tenderloin for dinner. Now, when my kids arent with me, they make me bring the heart and tenderloin (we do call them backstraps) home and share with them. <----<<<

[Banditto]

Yep that is the tenderloin for sure. On my deer they usually don't amount to much ;-)

The butchering seminar I took at the Outdoorama 2 years ago taught by the head of the meat cutting department at MSU said to take the tenderloin out immediately.

The guys I hunt with fry them up along with the heart that night and make milk gravy and biskets to go along with it. MMMmmm is that good.

[Salmonsmoker]

Joe Archer, Back in Aug. you posted a recipe for Deer Heart. So far this fall I/We haven't got a deer yet to try that recipe. Will let you know.


Banditto, You also cook up the heart in deer camp. Do you use the same proceedure as the one posted by Joe Archer?

ss

[Joe Archer]

Salmonsmoker, I can't wait to hear your opinion. Be warned though, there will be times you will be tempted to take a deer, just so you can do the heart for dinner ;) <----<<<

[This message has been edited by Joe Archer (edited 11-02-2000).]

[Salmonsmoker]

Making curent

Salmonsmoker

[Cable]

What thread is the heart recipe under? Imo the heart is the best part.

[Salmonsmoker]

For any who are not aware of it, there are 8 pages of recipies in this forum. Just go to the bottom of the first page, change the time span to "from the beginning". Lots of good recipies in here.

Salmonsmoker