Rare and refreshing

[Curran]

Sunday was a good day. It’s rare that I have a free day to process deer. Usually there’s something on the calendar. A game, a practice, an obligation or something. But yesterday was wide open and I was able to just take time, hang out in the garage and cut up a deer.

It’s part of the hunting process I truly enjoy, but most of the time the processor gets my money because it’s just easier when schedules are what they are.

What cut do you eat first? Inner loins, backstrap, heart, or something else?

 

["J"]

Chops are my go too. But the inner loins are by far the best.

 

[OhioWhiteTails]

Inner loins are the first to get cut out and the first in my belly.

 

[TinyTucky]

X2 on the inner loins. Pretty much straight from deer into marinade then into the cast iron.

 

[bowhunter1023]

Inner loins never survive long and the heart is right behind them. Always good to have a free day to increase your food stores!

 

[jagermeister]

X4 on the inner loins!

 

[Isaacorps]

Inner loins get fried up with eggs for the next morning’s breakfast

 

[Jamie]

yep, tenderloins and heart both get eaten after a few days of aging. neither ever make it to the freezer.

 

[Smawgunner2]

I eat the heart 24 hours after the kill usually. I suppose it could be frozen, just never have.

 

[giles]

Fake loins are usually my first.

 

[Curran]

Inner loins are hitting the grill tomorrow. Just a simple salt, pepper, olive oil combo. Quick sear and medium rare

I might have to try some new heart recipes next season. It’s been a long time since I tried it, and when I did, it wasn’t that appealing.

I’ve been slicing the heart and liver to make smoked snacks for my dog. Organ meats just haven’t been my thing so at least they’re getting utilized.

 

[Trackah]

Inner loins…… AKA mystery meat cause they never make it home from deer camp. And the wives always wonder what we‘re talking about!