Venison

[frognot]

Mrs. Frognot makes great venison chicken-fried steaks. With mashed taters and biscuits (and gravy covering all of it).

C'mon November 4th!

[Kevin]

Originally Posted by thillin

All my backstrap gets sliced and fried. Personally, I wouldn't smoke any venison, except jerky.

The back straps never make it to the fridge. Butcher's snacks, fried in a cast iron pan on top of the wood stove, out in the detached garage while cutting bambi up. Sorry Poo, venison don't come in cryo.

[FatDaddy]

yea backstrap hardley ever makes it to the cryo or the freezer. it is fried up will we are puttin them tasty critters on ice.

[dodgeramsst2003]

Ok, I don't want to hijack this thread, but I'm a little confused right now. A couple have mentioned back straps and tenderloins looks like interchangeably. I always thought the backstraps were the outside pieces, on the top of the back, and the tenderloins were the small ones on the inside of the ribcage ( Filet Mignon when refering to beef)? Can someone please put me on the right page?

[thirdeye]

Originally Posted by dodgeramsst2003

Ok, I don't want to hijack this thread, but I'm a little confused right now. A couple have mentioned back straps and tenderloins looks like interchangeably. I always thought the backstraps were the outside pieces, on the top of the back, and the tenderloins were the small ones on the inside of the ribcage ( Filet Mignon when refering to beef)? Can someone please put me on the right page?

The deer backstrap is the same as the deer loin and found on the outside of the carcass. You can cut chops from a deer, (like cutting a pork chops from a pork loin), but most folks strip them out while the deer is still hanging and wind up with boneless medallions. On a hog, the internal pieces are called tenderloins, but deer having such a low body weight have small tenderloins.