This Is What It's All About!

[THE GOB-FATHER]

hogdogs said:

If that pan is t-loins it looks like 20 dead deer worth to me unless our florida loins are smaller.
Brent

Yep that's all t-loin... she was a big un!

[tuffbroadhead]

Yeap , I just got the word fro mthe wife that tonight is FRYED BACKSTRAP!!!!!! YE-----HAAAAAAA!!!!

[arkansasdon]

ya'll luck , I've been too dang pickie on what to shoot, come Monday I'm goin to stick one "Doe" we have to wait Muzzleloader season is on and we didnt pull a Doe tag for gun, but we can shoot a doe durn archery. I have a hankerin for some fresh venison , ya'll makin my belly achein

[kirbyhill]

:-[Dale, you are making me hungry!! Sure would love to chew on a juicy T-loin or back strap with sauteed mushrooms and onions and a cold brewski!! Now see what you did! Good chewing, Dale, you deserve it!!.........Bill

[tuffbroadhead]

Bill, your just going to have to go out SOON and harvest that big MULIE or WHITETAIL!!!!

[Phishy]

heheh to add to the hunger thing,

i like to take the t loins and "roll them into a little steak pinwheel "-if small like Florida sized or a WI fawn ( ). Bigger ones - just cut real thick, flatten them out a bit with a meat mallet, so there at least an inch thick about two inches across,

i'll slice some garlic into match stick size slivers, poke some small holes into the meat with a tip of a knife and stuff the filets with the garlic, about three sticks on each side for most people, i like more (6-7).

then take some bacon which i had cooked/rendered down just a bit, almost ready to eat, but not crispy, (blanched) cooled, and wrap the loins with this bacon,

salt, black pepper, a little Cayenne pepper

either broil these babies or better yet, toss 'em on the grill, medium - medium rare,

works great for back straps as well.

[tphunter]

Take that loin and wrap it in bacon and toss it right on the grill...turning it slowly until it's just pink in the middle...Just got done eatin some and was it ever good...

[IndianaHunter]

We do the backstrap on the grill that evening...wrap it in bacon and have it with fried potatoes and a cold beer or other adult beverage...

[4Pointer]

tphunter said:

Take that loin and wrap it in bacon and toss it right on the grill...turning it slowly until it's just pink in the middle...Just got done eatin some and was it ever good...

Just my luck ,,,,,,,LATE FER SUPPER

[trkyhntr]

Do you guys know what the fish is? And no Phishy it's not you! It's the little strips at the end on the tenderloins, they almost look like chicken fingers. Fry them up sometime, mmmmmmm good.

[Phishy]

trkyhntr said:

Do you guys know what the fish is? And no Phishy it's not you!

whew, i'd hate to be the little thing on the end of a loin that nobody knows about.

trying to visualize , the thin end that tapers off toward the front end of the deer, flat, thin, almost "stringy" looking? maybe marbled some with fat?,

can you say.... stroganoff,?? some onion, mushrooms, pickle (yeah i said pickle), sour cream, a few other choice ingredients, mmmmm.....

[THE GOB-FATHER]

--- Hell yeah... that's what I'm talkin about!

[trkyhntr]

Oh, silly me!

[wall2048]

We call this the sweet meat, butterfly it , stuff with sausage and jalapano peppers and season really well and throw on the smoker for about 5 hours at around 200 degrees... just dosn't get any better than that

[midrivers]

Oh my god i am among the barbarians! Th only way to cook Backstrap or t-loin is on the grill!
Frying it is OK, but wrap bacon around it and cook till the blood shows! Oh Baby! That is the victory meal, baked potato and corn on the cob to go with it!