what are "inside tenders" and how to cook them?

no idea.

do you mean the inside loins?

I imagine you mean the two small strips of meat that lie along the backbone, up inside the abdominal cavity of deer, elk, moose, etc. (Heck, almost all vertebrates have them, I suppose.)

Not to be confused with the tenderloins*, which are much bigger and run pretty much the full length on each side of the spine, but on the outside of the ribs.


Peel them out, slice them thin at an angle to the grain and lightly sear them in butter. Just takes a few seconds. DON"T OVERCOOK, (except that from bear or hogs. Trichinosis hazard in such omnivores if not thoroughly cooked.)
A bit of salt and fresh black pepper. Fresh-baked bread is nice to have right along with it, especially if you make gravy with the drippings.
Best thing ever.


*Edited to note debate over use of the word 'tenderloins' vs 'backstraps' as the more correct term to be used in the above highlighted sentence.
See later posts...

we call them the hanging tenders and they are the best part

I just can't bring myself to pan cook venison... other than gound meat for chili.

venison is simply better than any high dollar steak house can offer.

I just get a HOT (500-600 degrees) fire with coals preferrably, coat the meat with olive oil... some cracked salt and pepper, and sear the meat for 90 seconds a side.

thanks guys. this one sounds like a winner

I like to slow smoke those.

They melt in your mouth.

Grill.

medallions with butter and salt and pepper in a smoking hot cast iron for about a minute a side

+1 on the grill

Literally.

This simple method was all it took to win 1st place in a friendly neighborhood cook off.

( Don't worry about how rare the meat will look in the middle. It's almost unbelievable how delish it is.)

Everyone I have ever met that hunts deer, elk, antelope or moose calls those the Tenderloin, and the ones on the outside the Backstrap.

strange.

This is my experience as well.

I think you guys are probably correct.
WhiIe I tend to use the local/regional terms for those respective cuts, I believe they are technically incorrect, and should have noted that in my previous post.
Sorry.

From my understanding;They are the Fillet Mignon. Although, tenderloin is commonly used.
Backstraps are also called tenderloin..

Just ask any good butcher, most four legged critters are built the same, beef/pork/venison etc. LOIN = Backstrap, TENDERLOIN = Innerloin/Filet. Here in the mitten, "Backstrap" is awesome but "GUT LOIN" is King!

Don't cut them.

Cook them whole, either over a hot grill or in a black iron pan with a small amount of butter.

Cook medium rare. very pink, just this side of rare.

They will melt in your mouth.

yep, in my parlance, the meat along the spine outside the ribcage is the backstrap or loin. The inside meat is the tenderloin.

Another plus 1 for searing in a hot pan to cook a nice dark brown outer crust and leave the meat as rare as possible in the middle. Just warm is nice. Slice into medalions and serve on a salad of spring greens, red onions, crumbled blue cheese, and reduced balsamic vinegar. Or with gravy and mashed.

I like to add cracked black & Cayenne pepper. The drippings make a delectable sauce or you can make a Roux with the drippings.
Oh, I published this recipe in an NAHC Cook book.

we call the backstap the part on the outside along where the ribs meet the spine and we call the loin the piece on the inside of the same area, we hunted with some guy's last year that didn't know that meat was in there.

They are where the toxins settle, do not eat, give them to me for proper disposal

This is correct they are a poison gland. Send them to me so I can add them to my research study.

Wolverine you wouldn"t by any chance have come to a Ranch in Cotulla to hunt?

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