I have my very big ones on display. The others end up giving away to friends and family. Great conversation pieces. Sent from my SM-G920P using Bowhunting.com Forums mobile app
Be cool to see a pic of some trophies. It's impressive. I'm really surprised you find so many in one day an amazing amount down there. Thanks for sharing
Here is my biggest. A 5.5 inch megalodon. Sent from my SM-G920P using Bowhunting.com Forums mobile app
Wow!! I'm happy for you. Also it's awesome your son was there with you. I've been super distracted by duck hunting but getting back in the woods next week to get me a hog (No more deer tags). I plan to post live to this thread. Sent from my iPhone using Bowhunting.com Forums
Thanks guys! It was an awesome hunt. I probably wouldn’t have shot the 2nd doe without my boy convincing me that if I shot 2 than we would have twice as much deer meat in the freezer. Lol He was really excited about it and I’m glad he was there to enjoy it with me. It’s been tough sledding this season. I’ve spent more time on stand this year than the last 2 seasons combined and before today it just hadn’t worked out. If nothing else, today just proves to me that if you stick with it and try to do things the right way, it will eventually work out. But...the season’s not over yet and I’ve still got a buck tag burning a hole in my pocket!
Awesome hunt, Okie! Even better to share it with your son! Sent from my SM-N900V using Bowhunting.com Forums mobile app
Congratulations brother!!! It always feels great to get more than one in a sit....... right up until you've finished skinning and quartering one and you realize you have to do it all over again.
Thanks Chief! I agree 100%... I got the bigger doe skinned, quartered up, & in the freezer last night. The other one I left hanging ready to do it all over again today. Luckily temps were at or below freezing all night so I wasn’t worried about leaving the 2nd deer hanging.
I’ve always heard that it’s best to prepare and eat the tenderloins when they are fresh and not freeze them. So I trimmed up and cleaned the loins last night and put them in the fridge in ziplock bags. Anybody have any suggestions, favorite recipes or best methods of preparing the tenderloins??
Here is one of my favorites Here's a great recipe to try out this weekend: Sweet Bacon Wrapped Venison Tenderloin 2 lbs venison tenderloins (a single deer loin) 1/2 lb bacon 3 cups dark brown sugar 2 cups soy sauce (Regular NOT low-sodium) 1/4 cup white sugar (Optional for added Sweetness) Directions: 1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid. 2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it. 3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours! 4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade. 5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick. 6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips. 7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster. 8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing. 9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it! OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center). 10. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick. 11. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. Sent from my iPhone using Bowhunting.com Forums
If you are referring to the inner loins I normally cook them the next morning with Montreal steak season and sear to medium rare in cast iron skillet and serve with eggs I’ve also marinated them in a Greek salad dressing and cooked the same way Sent from my iPhone using Tapatalk
I'm with arch. Slice em up and fry them on a hot pan. Quickly on both sides, I like mine medium rare at the most. Matt Compound bow Carbon arrows Fixed broadheads
