So I recently was reminded that a lot of people don't even know what or where they are. Any of you guys here not know where they are???
While gutting my buck this year as I was pulling out fat... Out came one of the inner loins... The coons or coyotes made out on that one.
Yesterday afternoon for lunch for me. Such a tasty little delicacy that makes the kill completely worth it....
I know's where they be! I like em so much that I kept them from my gutshot buck that I let lay overnight for 14 hours. Also, it's a tradition of mine to eat them the same day I kill the deer.
I always keep them whole. They're a treat for me alone. I don't share them except with my buddies Chuck and Donnie when Chuck comes up for drinks and venison once a month. Other than them... no one else gets any. I get all that I shoot and Chuck brings me the choice parts of 2 or 3 to cook which always includes the inner loins and the back straps. His family doesn't eat it so when he wants it he comes to me. I usually cook the inner loins as a snack/appetizer before the meal. Salt, pepper, a little olive oil and wrap with a piece of bacon...grill to rare, throw out the bacon and chow down.
