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.