I butcher my own animals, normally using the neck and forequarters for hamburger, jerky, roasting or stew. Ribs are good smoked or grilled. Hindquarters are boned for grilling. Tenderloins (outside and inside ones) are treated like savory beef filet mignon. Preparation for freezing is easy. ...
This Year, Don’t Make The Same Mistake That Most Hunters Make. Think Like Columbo, and Carry a Pen and Paper on Your Scouting Adventures! Warmest Hunting Boots For Keeping Your Feet Warm Venison Recipe Of The Month Bacon Wrapped Grilled Venison Backstrap 2 pounds venison backstrap (tenderloi...
Then it also makes it easier to move the deer’s innards in order to dispose of it. After the innards are removed, you’ll cut out the tenderloins. This can be found on the inside of the backstrap. 8. Work on the Tail viaPorter Custom Calls After you’ve removed the tenderloins,...
5. If it’s not three times the size of the bun and deep fried is it really even a sandwich_ I think it’s safe to say that the giant pork tenderloin is the state sandwich. You didn’t go to the county or state fair if you didn’t eat at least one. 6. “I’ll have a po...
2 pounds venison backstrap (tenderloin), cut into 2 inch medalions 1 quart apple cider 1 1/2 pounds thick sliced bacon 2 (12 ounce) bottles barbecue sauce, your choice. Place chunks of venison into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrig...