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  #1  
Old 11-14-2017, 09:19 PM
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Default Mule Deer Tenderloin

This has been the best hunting season in many years. I was lucky enough to draw both a deer and elk tag this year. I filled my elk tag 3 weeks ago and yesterday, I found a little mule deer to add to the freezer. He is a little 8-pointer. This is my first deer since 2004. I have killed a whole lot of whitetails but this is my first mule deer. I got him about 200 yards from where I got my elk. Going to rename the spot as AJ's meadow. Luckily it was only about a mile recovery.



Anyhoo, I skinned and quartered him and go him on ice yesterday and finished the prep for sausage today. I steaked out the backstraps and cooked the tenderloins whole. The rest is going to breakfast sausage and snack stix.

Back to the dinner part, I gave the tenderloins a coating of Tatonka Dust and in a vacuum bag to sous vide at 130 for a couple hours. I added a few TBSP of butter along with some garlic and rosemary into the deBuyer pan and once it was very hot I added the TL and basted it with the flavored butter.

I cooked some rosti potatoes and had them as the side. Wow, this thing was awesome!

Last edited by AJ; 11-15-2017 at 07:33 AM.
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  #2  
Old 11-14-2017, 09:44 PM
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Very Nice! Congrats
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Old 11-14-2017, 09:55 PM
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Congrats on the great hunting season you are having. You are having the season I had last year. So far this year I have had the let them go on opening day on both elk and deer. Should have let lead fly both times and at least I would have a full freezer.

That is some great looking tenderloin you have there, looks like cooked just like how I would like it. Been a cupla years since we had a mule deer tag although I did see a few this year out west. Great job on the fall harvest and the great picture of the camp meat (that's what we call the tenderloins as they don't make it home too often).
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Old 11-15-2017, 09:54 AM
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Awesome!!!---
Nice Plate, AJ!!

I'm glad to see you did this, because I told my Son if he gets me some Backstraps, I want to try to SV them. I usually make Dried Beef out of them. I'm betting they're awesome!!

Bear
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Old 11-15-2017, 10:08 AM
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That looks awesome AJ Glad your having a great hunting year!
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Old 11-15-2017, 12:39 PM
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Originally Posted by Bearcarver View Post
Awesome!!!---
Nice Plate, AJ!!

I'm glad to see you did this, because I told my Son if he gets me some Backstraps, I want to try to SV them. I usually make Dried Beef out of them. I'm betting they're awesome!!

Bear
They are awesome John! Had some last week that I SV'd for a couple hours at 132 then a quick sear. Cut them with a butter knife.

Barry.
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Old 11-15-2017, 02:24 PM
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Originally Posted by Bearcarver View Post
I usually make Dried Beef out of them. I'm betting they're awesome!!
What?!? OK OK.. itís your meat but Dang!

I HAD to make jerky outta an elk TL once. Customerís request. I almost cried! I could see my fingerprints on the meat as I sliced it. Yes..it was awesome jerky..but...daaaang. Be a MUCH better steak!
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Old 11-15-2017, 02:25 PM
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Looks great!! Guess you are one of the lucky few who still has the T. dust
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Old 11-15-2017, 03:13 PM
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Quote:
Originally Posted by Richtee View Post
What?!? OK OK.. itís your meat but Dang!

I HAD to make jerky outta an elk TL once. Customerís request. I almost cried! I could see my fingerprints on the meat as I sliced it. Yes..it was awesome jerky..but...daaaang. Be a MUCH better steak!


You have to consider the source:
I look at Dried Beef as Pure Gold, and Venison Dried Beef is even better than Beef. Jerky Sucks compared to my nice moist Dried Beef.
So Dried Beef is my go-to for Backstrap & Hind Quarters, because they are lean.
As for the rest of the Deer, after assisting in the consuming of over 100 Tallow Laden PA Deer, anything other than Dried Beef & my Deerburger Mix is not for me. I never enjoyed sitting & scraping the Wax off the roof of my mouth.
Beef wins out on all the other cuts.

However a nice Lean Backstrap done with SV has got to be Awesome.

Bear
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Old 11-15-2017, 03:15 PM
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Originally Posted by Biteme7951 View Post
They are awesome John! Had some last week that I SV'd for a couple hours at 132 then a quick sear. Cut them with a butter knife.

Barry.

Thanks Barry---That's exactly my plan, right down to the Degree!!

Bear
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Old 11-15-2017, 04:26 PM
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Quote:
Originally Posted by Bearcarver View Post
You have to consider the source:
Duly noted, sir. No offense intended.
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Old 11-15-2017, 04:42 PM
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Best cut of meat out there IMO. We used to toss them. When they've been hanging for a bit they get a hard crust on them. By the time you cut that off there was nothing left. Now I cut them off when gutting or within a day.
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Old 11-15-2017, 07:24 PM
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Outstanding job AJ... The plate looks great..!!
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Old 11-15-2017, 11:29 PM
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Quote:
Originally Posted by Ryan View Post
Best cut of meat out there IMO. We used to toss them. When they've been hanging for a bit they get a hard crust on them. By the time you cut that off there was nothing left. Now I cut them off when gutting or within a day.
yes, no since in letting them hang and dry out. made the same mistake in the early years.
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Old 11-16-2017, 11:14 AM
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Originally Posted by Richtee View Post
Duly noted, sir. No offense intended.

None taken.
Just thought I should explain, because in this case I may be the Odd-Ball.
Hence my use of "Consider the source".

Thanks Rich,
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