Whether that first taste of your deer comes in camp or at home, there’s no better main ingredient than fresh venison tenderloins. These lean muscles, loosely attached to the interior of the spinal column, aren’t to be confused with the larger backstraps, the main loin muscles along both sides of the top of a deer’s back. Sometimes called “tenders” or “fish,” the tenderloins are much smaller but just as tasty.
Get this recipe here: http://www.northamericanwhitetail.com/recipes/smoked-bacon-wrapped-venison-tenderloin-recipe/#ixzz5Fm7di9l6
