![3 Epic Venison Tenderloin Recipes from Outdoor Channel Stars]()
This Venison Tenderloin Mini Wellingtons Recipe can either be served as a meal or as an appetizer at your next party. (Photo courtesy of "Crush with Lee & Tiffany")
By Jenny Nguyen-Wheatley
The tenderloins are often times consumed at deer camp following a harvest; rarely do these prized cuts of venison ever make the journey home or to the meat processor. Just simply wrapped in bacon and grilled right over an open fire, the tenderloin is not only the most tender part of a white-tailed deer (or antelope, elk, moose, caribou), but it also tastes extra delicious.
Located underneath the ribs and against the backbone, these muscles do little work. Because tenderloins do not require aging, it’s a good idea to remove them before hanging a carcass to prevent them from drying out, but this doesn’t mean you have to eat your prize right away.
To preserve venison...