Aiight guys. Got a quick question for yall. Anytime I grill my deer backstraps, Ill cut em into medallions and throw em on the grill for about 7 minutes per side. Some of them come out almost perfect, and some of them come out still a good bit bloody, which I stear clear of just because Im not too sure of if I should eat it or not. Does anyone eat their deer on the bloody side?

Yep it's fine

I do. Rare all the way.

Cool. Thanks guys!! I figured it would be fine, but some are just too red for me. I dont even eat my beef that rare!

That's how it's supposed to be cooked is rare just sear each side.

IMO The best steaks on a deer are the hanging steaks, on the stomach cavity side of the spine. There are only two, but they are awesome. After field dressing the deer, look at the lower side of the spine you'll see two steaks hanging there.

IMO The best steaks on a deer are the hanging steaks, on the stomach cavity side of the spine. There are only two, but they are awesome. After field dressing the deer, look at the lower side of the spine you'll see two steaks hanging there.

I think those are the tenderloins.

You know its done perfectly when your eating it and blood trickles out of the corner of each side of your mouth when your chewing it. 

I think those are the tenderloins.

Yep the tendies or inner tenderloins. It's not alot of meat and you gotta cut them out imidiatly to make the most of them. If you let it hang then cut them out when you process it you loose probably 30-50% of that meat cut because it gets all dry and hard. I cut mine out soon as I get the deer home if not in the field I save the heart as well....mmmm I'm hungry now

We always called them hanging steaks, the backstrap is what we always called the tenderloin.

Two things here

 

1: let your backstraps whole until you are ready to cook, or at least in decent size sections of what youll make for an entire meal. cut them after cooking and it will help it cook more even. it also cuts down on freezer burn as you are giving it less area to expose.

 

2: vension steaks should never exceed medium, due to zero fat content it will turn into leather. i cook the tenderloin in about an 8" section, watch it with a meat thermometer and pull it when its just into medium rare. wrap it in foil and wait five more mins before cutting.

Like jhoffman said, cut the backstraps in 8 to 12" whole sections, I then thaw and buterfly, or sometimes preffer bacon wraped stuffed with wild rice mushroom recipe and chunks of Walleye cheeck's or chopped shrimp seasoned with brisket rub and slow smoked with Red Oak tender and jucie, throw some stuffed pepers in the smoker with it and enjoy,,,mmmmmmm