Man, this is starting to get confusing. I call a backstrap and a loin the same thing. Just like El D, I was taught that the backstrap, or outer loin, comes from the outside of the animal along the spine just under the skin. The tenderloin, or inner loin, is located on the inside of the animal and is the most tender cut of meat on the animal. A lot of folks seem to use these terms differently. The tenderloin is a lot smaller cut of meat and, on a deer, the most substantial part of it is along the spine, behind the rib cage near the rear legs. Here is a pic I found that illustrates what I call the different cuts of meat. #6 in the picture is the tenderloin and #7 is the backstrap. Just trying to make sure we're all on the same page here.
#6 we call sweet loins, and #7 is either backstraps or tenderloin. I'm sure it depends on which part of the country you grew up in. It's all good though!
During deer season when I get my deer, usually a doe first then hunt for a buck I will cut the sweet loins out and cube them up, bread in seasoned flour and fry em up for supper the same night. Fresh venison is like eating fresh fish, nun better!
Try this recipe if your not real fond of fried deer steak.
Put your deer steaks in a casserole dish that has a lid and cover with water, just enough to cover the meat. Add 1 pack of onion soup mix, liptons is best. Don't salt the meat or the water because the soup mix adds plenty of salt, but peppper if you like. Cook for about 1-1.5 hours at 350 deg. in the oven and keep checking it until the meat starts to get tender. Then add 1 can of cream of mushroom soup and return the dish covered to the oven for another 20 minutes or so, stirring occasionally. Serve over rice or mashed potatoes.
You will be packaging more deer steaks off your deer next season after trying this simple recipe.
