This is what it's all about!!
10-21-2005, 10:01 PM
#3
Thread Starter
Join Date: Oct 2005
Location:
Posts: 55
RE: This is what it's all about!!
Lol... love buttons are the strands of loin (I guess that's what it would be considered??) that are on the inside of the deer underneath it's spine right towards the very far back end of the deer. They are in my opinion the most tender and juicy slabs of meat on a deer. I get 'em out quick if I'm hangin the deer to bleed out so they don't dry out on me. I'm sure there are more names for them, that's just what I was brought up callin 'em... I'd like to hear what others call 'em?
All I do when cookin 'em up is fry 'em up in butter, fresh thinly slice AND crushed garlic, onions, salt and pepper. Throw in a couple of slices of fresh garlic bread and you're ready for some good eats!
All I do when cookin 'em up is fry 'em up in butter, fresh thinly slice AND crushed garlic, onions, salt and pepper. Throw in a couple of slices of fresh garlic bread and you're ready for some good eats!
10-22-2005, 12:52 PM
#5
Nontypical Buck
Join Date: Jul 2004
Location: Fairbanks, AK
Posts: 3,132
RE: This is what it's all about!!
I believe most people call those "love buttons" the tenderloins.
And YES!!! They are great to eat the day you take the deer. It's like a ritual at our house. No matter how late we get back, those tenderloins get fried up and chowed down.
And YES!!! They are great to eat the day you take the deer. It's like a ritual at our house. No matter how late we get back, those tenderloins get fried up and chowed down.
10-22-2005, 08:26 PM
#9
Boone & Crockett
Join Date: Feb 2003
Posts: 10,679
RE: This is what it's all about!!
That does look good. Sure would beat the pizza I just ate. 
Animals have two sets of loins. The loin is what we call the back strap. Same part we get pork chops, rib eye, new yourk strip, etc... from.
The "love button, sweet meat, etc... is the tender loin. This is where the beef filet minjon comes from.
Animals have two sets of loins. The loin is what we call the back strap. Same part we get pork chops, rib eye, new yourk strip, etc... from.
The "love button, sweet meat, etc... is the tender loin. This is where the beef filet minjon comes from.
10-22-2005, 09:08 PM
#10
Typical Buck
Join Date: Oct 2003
Location: Wisconsin
Posts: 554
RE: This is what it's all about!!
Around here most ppl I know call them the "baby loins" , and bigbulls pretty much hit the nail on the head with his description.
A way I found that they're excellent is deep fried! My mom had asked me to deep fry the turkey for thanksgiving a few years ago, and I had told her to make sure it was completely thawed. She didn't pay attention, and the bird still had ice in it when I was ready to start cooking. Everybody was getting hungry, so I cut the "baby loins" out of a doe we got that morning and cleaned them up. I seasoned them with just a bit of raw salt and put them on some stainless skewers and dipped them for about five minutes....WOW! Try it sometime, and BTW a piece of the regular loin works very well too, but check it with a meat thermometer before eating, I like them to be 160-165 degrees.
A way I found that they're excellent is deep fried! My mom had asked me to deep fry the turkey for thanksgiving a few years ago, and I had told her to make sure it was completely thawed. She didn't pay attention, and the bird still had ice in it when I was ready to start cooking. Everybody was getting hungry, so I cut the "baby loins" out of a doe we got that morning and cleaned them up. I seasoned them with just a bit of raw salt and put them on some stainless skewers and dipped them for about five minutes....WOW! Try it sometime, and BTW a piece of the regular loin works very well too, but check it with a meat thermometer before eating, I like them to be 160-165 degrees.
