Post by Dave1 on Dec 19, 2003 7:24:23 GMT -5
The two tenderloins that lie underneath the backbone are small but are the most tender piece of meat on the animal. They are a prize to those who know. Remove, clean, and prepare carefully, and you will enjoy a great piece of meat.
To prevent a glanny kind of flavor they need to be removed carefully after gutting the animal and washing out the body cavity with fresh clean water. It is a good idea to remove the loins before removing the pee bag and other anal parts to prevent accidental contamination with body fluids.
The loins actually go up into the ham a bit. If you run/force your finger under the tissue covering the loin and along the loin end to end you can see what/where you need to cut to get it all out in one piece. Once you have the loins out, rinse them well, clean, and refrigerate.
To cook: cut up into cubes, roll in flour, deep fry quickly (45 seconds) in very hot (smoking) grease, make a pan of brown gravy, a pot of rice, and you have a delicious meal. It's goooood! Once you have this you will never again fail to remove the loins. :-)
HINT: aged venison is better than all other!
Dave1
