First fruits of the hunt are the tenderloins, the torpedo shaped portions of muscle that lay on either side of the backbone INSIDE THE CAVITY OF THE DEER, an area I think many hunters miss. It corresponds to the tenderloin or filet mignon of beef cattle.
It should be removed when you get your gutted deer back to camp. Otherwise it will dry out. Next day for sure.
Slice them in 3/8 inch thick portions. Saute onions till translucent( half carmelized) add sliced mushrooms, cook till soft ( a couple of minutes), add seasoned( salt, pepper, garlic) deer tenderloins to pan and cook a minute or so and turn and cook another minute or two. Add brandy ( 1/2 cup), cook 1 minute, then add butter( 3 -4 pats) and swirl till melted and serve over french bread toasts. Venison should be medium rare.
Tender, luscious first meal of your special deer, as they all are.
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