Aldeer.com Forums Alabama Deer Talk Serious Deer Talk Forum Backstrap vs tenderloin?

I usually take the tenderloins, slice into medallions, couple of whacks with a meat mallet, soak in buttermilk for several hours, drain in colander, seasoned flour and into the frying pan. Usually eat it for breakfast.

I've never tried doing anything else with the tenderloins myself. I've always reserved the backstrap, or loins, for the grill.