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Post by THE GOB-FATHER on Oct 21, 2005 21:15:00 GMT -5
[glow=red,2,300]I don't know about you but this is why I hunt:[/glow]   Nothin like fresh love buttons on the pan and in the belly! Isn't it so sweet to cook 'er right up the day you take one?! |
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Post by Phishy on Oct 21, 2005 21:27:56 GMT -5
I like the liver for dinner then the love buttons with eggs in the morning, regardless when you decide to feast, not much tops the first meat of the year..  hope you had a beverage to wash it down.  |
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Post by hogdogs on Oct 21, 2005 21:29:24 GMT -5
"love buttons"  |
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arkansasdon
Guest
Joined: Nov 16, 2024 14:00:40 GMT -5
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Post by arkansasdon on Oct 21, 2005 21:49:47 GMT -5
Love Buttons? it must be a Northern thang  |
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Post by THE GOB-FATHER on Oct 21, 2005 21:56:36 GMT -5
Lol... love buttons are the strands of loin (I guess that's what it would be considered??) that are on the inside of the deer underneath it's spine right towards the very far back end of the deer. They are in my opinion the most tender and juicy slabs of meat on a deer. I get 'em out quick if I'm hangin the deer to bleed out so they don't dry out on me. I'm sure there are more names for them, that's just what I was brought up callin 'em... I'd like to hear what others call 'em?
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Post by Phishy on Oct 21, 2005 22:01:17 GMT -5
On a beef or pork they're called tenderloins,
heard them called inside straps.
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arkansasdon
Guest
Joined: Nov 16, 2024 14:00:40 GMT -5
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Post by arkansasdon on Oct 21, 2005 22:09:51 GMT -5
thank ya for clearin it for us, we call them strips
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Post by hogdogs on Oct 21, 2005 22:29:23 GMT -5
are they the t-loin or the meat kinda attached to the nuts? I just did a little rank boar that had some big ol' pieces of meat kinda stuck to the balls. I never realized it before  He was a goodun! My son free tipped the 80-85 pounder. Brent |
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Post by hogdogs on Oct 21, 2005 22:30:30 GMT -5
If that pan is t-loins it looks like 20 dead deer worth to me unless our florida loins are smaller.
Brent
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dodgeman
Spike
Hanging in a tree in Arkansas
Posts: 5
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Post by dodgeman on Oct 21, 2005 22:44:45 GMT -5
In Arkansas, we call the ones inside you talk about the actual tender loins, the ones beside the backbone are back straps. Or that is what I have been told they are.
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flukemaster
6 Point Buck
"Contest Jake"
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Post by flukemaster on Oct 22, 2005 1:57:09 GMT -5
I eat that part before I even skin the deer. Yummy
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Post by tuffbroadhead on Oct 22, 2005 7:50:46 GMT -5
Bossman, your making me hungry!!!! looks great!!
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Post by THE GOB-FATHER on Oct 22, 2005 9:40:31 GMT -5
I eat that part before I even skin the deer. Yummy Lol... me too! I don't waste any time... those things need to come right out and hit the frying pan IMMEDIATELY... it's part of my tradition after taking a deer. Kind of like a little reward to me. Can't let them sit in there or they'll dry right up. I've heard them called tenderloin before as well, but then again I've heard backstraps called tenderloin too as well as loin. Funny how there can be so many names for one thing huh? All I know is... is that they're pretty damn tasty! Yee Haw! |
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Post by Phishy on Oct 22, 2005 11:16:57 GMT -5
yeah pull those babies out asap, i like to cool them in the fridge, just a personal preference.
the back straps - as many call them, actually are the prime rib if left whole or if cut into steaks, rib eyes, since in vennie there are so lean nobody seems to refer to them by these names, FYI
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Post by THE GOB-FATHER on Oct 22, 2005 11:36:32 GMT -5
Yeah... when I get beef steak I always go with a good Rib Eye... best cut of meat in my opinion but with venison as you stated it's not desirable. I prefer to take the backstraps and slice them up to use for either hoagies and/or steaks.
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