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What is the best cut of meat on a deer?

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  • #16
    Inside loin, no doubt. Chicken fried with bisquits and white gravy-man oh man. Serves 1 with hunting club appetitie

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    • #17
      Tenderloin for me too. Marinate and rare on the grill! Yum yum

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      • #18
        The backstrap can be sliced into medallions and flash-fried in olive oil. What a treat.

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        • #19
          Tenderloin

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          • #20
            the inner loin then the back strap then the haunches

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            • #21
              Loins. Fresh loins taste the best, in my opinion. Inners or outers. Over an open flame. Some wait for them to age, but I love 'em right now. Wish I still had some. They go fast around my house.

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              • #22
                You guys are making me HUNGRY!

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                • #23
                  Tenderloin, closely followed by the backstrap. I have only one package of backstrap left in the freezer, and the tenders have long been gone! I'm ready for deer season and fresh venison.

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                  • #24
                    I got into trouble once packing out a spike bull from a terrible place. Had to spend the night up there with my brother and horses. Didn't have enough gas left in the morning to get the loads back on the horses so I went back to the gut pile and picked up the heart and liver. Mike likes liver and I thought I'd give the heart a try. Cut it into strips and cooked it over the fire. Tasted as good as the best grilled steak money could buy. Maybe it's because of how hungry I was.

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                    • #25
                      1. Backstrap
                      2. Tenderloin
                      3. Sausage

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                      • #26
                        Let's get something straight here. In animal anatomy the backstrap is the ligamentum nuclei. This is a tendon that hold the head/neck up. The loin is the longissimus dorsi muscle(What most call the backstrap). The tenderloin is the psoas major and psoas minor. I realize it's no big deal what you call it but I would rather have the loin than a backstrap.

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                        • #27
                          Backstrap. The part everybody calls backstrap, not TDC's.

                          followed by any part of it turned into jerky.

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                          • #28
                            Scrap turned into summer sausage with jalapeno and cheese, sitting on a Saltine with a dob of mustard relish, washed down by a cold beer around a hunter's fire.

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                            • #29
                              Backstrap by far is the best part! The tenderloin is great but nothing beats fresh grilled backstrap with a brown sugar glaze!!!!!!!!!!!!!

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                              • #30
                                It's hard to beat the back strap!

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