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

I cube the backstrap and then hit it few time with the meat mallet before coating in flour and frying. One big key is to not over cook it.

This is what we do.....hard to beat with some mater gravy and home made biscuits.

We usually eat the backstrap cooked exactly like a steak. Cut 3/4" to 1" thick, salt & pepper or some steak rub, pan sear until rare. Sometimes we marinate it, but usually not, as we really like the taste of venison.

My wife and I eat more wild game than anyone that I know. Depending on the menu at home, usually 3-6 times every week.

Love me some fried cubed backstrap (one in the pic was panko fried last week) sometimes I smother it with gravy & soak my biscuit with honey and butter. I'll usually fry enough so that I can have me a steak biscuit for lunch...

The above picture shows how I eat my cube steak, not my backstrap or tenderloin. I like them grilled to a medium rare like what unclehuck said, just like a fine steak.

I save the neck roast, outside loins, and the inner tenderloins for roasts or steaks. I cube everything else and whatever is too small to cube I grind up with no fat added to make spaghetti or tacos out of.

We called backstraps tenderloin and the tenderloin innerloin(or sweet meat)....i feel like backstrap is oneah them fabricated yankee words...cause the first time i heard backstrap was on tv an it just sounded goofy to me. I callem what they are...tenderloin and innerloin(sweet meat)...its what ill always callem....silly yankees.

Good god aww mighty.... I just about chewed my tongue out

To quote a line from Saul Goodman, "It's all good man".

That's cute James. Where are the other 3 pieces and the second biscuit?

Mm mm biscuits and gravy w fried backstrap!

I used to dog hunt with my uncle. When we hung a deer to clean, he would pull the tenders , take them in the house and before we got through cleaning the deer ,they would back out there fried on a plate with some light bread.