For the ultimate deer-camp celebration, immediately remove your deer’s inside tenderloins after getting the deer back to camp. The inside tenderloins are the most delectable cut of venison. They hug the rear portion of the deer’s spine on the inside of the stomach cavity. For an appetizer, wash the tenderloin in cold water and pat dry with toweling. Slice cross-grain into medallion-sized pieces and pan fry in butter and garlic. Serve with buttered toast and a cold beverage.
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Leysath's Better Venison Cookbook
Tired of the same old venison dishes? Have an itch to do a little more in the kitchen or at camp with your roasts, tenderloin or shoulders? Bank on the years of knowledge - hunting and in the kitchen - from Scott Leysath, The Sporting Chef, in his new "Better Venison Cookbook!" Leysath takes you from prep to table with great information and recipes you and your family or friends will enjoy.
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