A big buck on the ground after a cold morning in the woods means one thing… Tenderloins for breakfast!
Today I start the long process of turning this beautiful animal into beautiful table fare!
I like to age deer a week at least when I process them, but there are a few cuts that are the exception to that rule for me, the tenderloins and the heart.
The day the deer is shot I remove the tenderloins and the heart so that they are not dried out, and those are the hunters gift!
Steak and eggs for breakfast! YUM
MY FAVORITE BUTCHERING / FIELD DRESSING KNIFE
SUBMIT HOMESTEADY SWAG VIDS HERE
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