"Fish" of a different kind!

Checked the venison in the freezer - remembered we had tenderloin from the nice deer Gary had gotten in the late Fall, so was looking for the pack to thaw out for dinner. Saw something labled venison fish....hmmmmm....got online and discovered its another name for part of the tenderloin! Who knew! So, thawed, marinated in a little soy sauce, red wine and garlic for several hours and then lightly grilled so just pink in the middle - WONDERFUL!!!!!!

I will look forward to more "fish" like this!!!! :-)

Dee

I have never heard it called that! I do love fish!!!!

Just FYI, the "Fish" is on the inside of the deer's body cavity, just in front of the hind quarters. They smaller than the tenderloind, but way more tender, and tasty. We have a tradition out west, when we butcher our deer, we have them fried up in butter with nothing but some salt and pepper along with some scrambeled eggs and toast............. Can u say Uhm Uhm good.

SEM8088 wrote:Just FYI, the "Fish" is on the inside of the deer's body cavity, just in front of the hind quarters. They smaller than the tenderloind, but way more tender, and tasty. We have a tradition out west, when we butcher our deer, we have them fried up in butter with nothing but some salt and pepper along with some scrambeled eggs and toast............. Can u say Uhm Uhm good.

We call that preacher meat and I have heard it referred to as "fish" as well. Definitely the most tender part of the deer.

With a little more research :-) I see this cut is also called venison "teardrops"!! What ever you call it, was certainly tasty!

SEM8088 wrote:Just FYI, the "Fish" is on the inside of the deer's body cavity, just in front of the hind quarters. They smaller than the tenderloind, but way more tender, and tasty. We have a tradition out west, when we butcher our deer, we have them fried up in butter with nothing but some salt and pepper along with some scrambeled eggs and toast............. Can u say Uhm Uhm good.

Do you remove them in the field or wait until you are back at camp? Last year when I was reading up on butchering I recall reading that the tenderloins(fish, preachers meat, teardrops, delicousness, whatever you want to call it ) can dry out if not removed quickly.

We remove them when we butcher. But we also keep an eye on them and if they start to dry out, we will remove then early. Want to let some of the blood dry up, and the meat to release its heat befor removing them. At least that is what we do.

Good eating!!

That makes sense, thanks for the advice!