Dressing your deer ...

Levi Garrett

Levi Garrett

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Hillbilly shack in the boonies
Not what you may think from the title, just wondering who removes these 2 wonderful strips of meat during the dressing procedure, for the grill that night.
The Tenderloin Yum:D
Reason I bring this up, is I have seen too many folks loose much of it, as it gets blood soaked, and dries up , and half is lost when you do get at it.
I go after the liver, and loin from the get go...Large muscles have to age.
Hungry yet , oh wait here ya go :p
deer.jpg
 
It's hard to believe that some people make sausage out of the entire animal, they don't know what they are missing.

At moose camp, when we have one down it's tenders for supper. A meal too good for a king, and tastes all that much better having it at camp, out in the bush the same day.
 
Moose Masher said:
It's hard to believe that some people make sausage out of the entire animal, they don't know what they are missing.

At moose camp, when we have one down it's tenders for supper. A meal too good for a king, and tastes all that much better having it at camp, out in the bush the same day.
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A fella views a hanging deer could say to the less seasoned hunter, look you left some of the guts in there, let me get that out of there :D and run off with these nuggets of gold :eek: I would never :p oh and sausage out of the whole animal, thats nuts, their are some mighty fine cuts on a critter
 
I like to prepare some for my wife to eat by slicing them thin, and frying them fast and brief with pepper and garlic. If I do them along with a stir fry its appealing to her otherwise finicky taste buds.
 
I rarely take out the tenderloins specific and cook them up...usually one long cut and take the whole loin and turn it to quickfry...everything else goes to grind..that's with deer.

Moose and Elk, I make a few roasts,..but essentially do the same thing.
This year I am making sausage rounds rather than coils..

I made 12 salamis last year,...I need more of those:D


Edit: I eat the liver right away
 
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Tenderloins and liver is all I eat in October and November if I'm lucky, has worked out most years.

I have a personal rule that tenderloins are never to be frozen; they are too valuable for that.
Many cuts on a deer, elk, moose that should not be used for sausage or ground: rump, loin, sirloin.
 
I don't care for deer liver myself...and no one else wants it either. Usually the dog gets it.

Even with the beef liver...you could hardly give it away...50% of customers don't want any liver with their sides of beef.
 
Honestly I've never contemplated taking the tenderloin out right away for camp fare - that's an awesome idea. I've always taken it out when I debone the deer but by then it's been hanging a while and the tenderloins especially get a dry crust on the exposed surface so you end up losing a portion to trimming it off. This year I think you guys have turned me onto a new plan - thanks!!
 
Deer roasts...

Not for me... I mean maybe 1 or 2, but how many roasts can you get out of a deer? Obviously depends on the size, but they generally aren't gonna be big roasts..

I always cut for stirfrys,,,or kabobs or stew...

Olive Oil, garlic, Shiraz, pepper... hot hot skillet...

sizzle my shizzle...:D

Moose roasts are nice, but still, I prefer having a lot of stewing meat, stirfry meat, ground, burger patties, and sausages...

Everyone has their own preferences ...:)

I remember being told once that I wasn't a real hunter cause I put stuff on the deer, like garlic and spice or curry.. apparently I'm supposed to eat it with nothing on it and love it that way..:confused:

Another time, I sat in a cafeteria, and a new guy sat at the same table, Real know it all from back home. We had fish and chips and he saw me put tartar sauce on mine.... " No trouble to tell the mainlanders" he laughed "back home ya don't put stuff on the fish, and that's how it's supposed to be,..":rolleyes:
 
Grill the whole tenderloin(s) ... cover with a light oil, sear quickly on a hot grill so you get a nice char on the outside, rare to medium rare (at worst) on the inside. Finish with a flambe (brush on) of Grand Marnier ... take it off the heat as soon as the Grand Marnier flames out, rest for 5 minutes and slice into medallions !
 
oopswasthatyourdog? said:
I hate liver....tenderloins on the other hand....yummy.
Most of my deer gets cut into roasts. If I want steaks or cubes for a stew I just cut em out of the roast. I grind only about 25% the rest is for grillin :)
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The nature of the liver, one has to prep correctly, but when done right is pretty awesome.
Here is how I do it.
Liver removed is nice and shiny reddish brown, no spots .. cut 1/4 inch thick, place in pre-boiled water, for a few minutes , this removes all the blood, and turns the liver steaks a grey colour, then their ready for the pan, with onions , yum...:D
 
beretta boy said:
Grill the whole tenderloin(s) ... cover with a light oil, sear quickly on a hot grill so you get a nice char on the outside, rare to medium rare (at worst) on the inside. Finish with a flambe (brush on) of Grand Marnier ... take it off the heat as soon as the Grand Marnier flames out, rest for 5 minutes and slice into medallions !
Click to expand...

My brother showed me how to cook a whole tenderloin on the BBQ by searign one side, then brushing on melted butter when you turn it. Once you've got all 3 sides seared and basted, turn it down and grill to taste.

I'll never slice another tenderloin after seeing (and tasting) it this way. I did a pair of whitetail tendies like this to go with fresh Lobster and potato salad this spring (having inlaws out East benefits my taste for lobster) and there wasn't a scrap left after the folks and I got through with it.

Damned hungry now...those tendies thawed yet?
 
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