Advice on larger doe (tenderloins were very tough)

[Moving2thecountry]

I have a big doe hanging right now.  I cut the tenderloins out in the field, bagged them, and gave them to my wife to cut up some steaks.  She cut the long way, not how I described.  Then I realized I was out of propane, so she fried them on the stove.  They were very tough.  Is this because of the frying pan, that they were cut the long way, or because this is a big doe?  I guess it is 180-200 pound doe, gutted.  [I guessed way wrong, it was 115 pounds gutted.  Forgive me, it was my second deer:)].

This is my second deer.  The one I got last year was tender, even the supposedly tough cuts were tender.  I didn't need to grind any of it. 

Questions:

1.  Is this whole doe going to be tough?  If so, what should I do with the meat (besides give it to you, LOL).
2.  How long should I let it hang in the garage in the Twin Cities, given the current temperature?

[Cody Gruchow]

180-200lb doe? shes mature id say dont worry. the doe i got during early antlerless season her tenderloins were very tough also, i fryed them up just like you. all the other guys have said the same thing were i hunt. the ones they got last year there tenderlions were tough also. so it varys deer to deer. well mid 40's i would let her hand no more than a couple days 2 maybe 3 depends on if its a heated garage? if its a heated garage cut it up asap. if not then its out of the sun and the garage is cooler than outside usually(shade)

[Ryan]

It happens, the tenderloins are not always good for some reason.  I wouldn't worry about the rest of the deer being tough, but a 180 pound doe is pretty big.  You could probably do the rest of the cutting at any time.

[HUNTER2]

I think that doe is going to be tough. You better give it to me to get rid of it for you. 

[schwinger]

I pan fried my tenderloins from a small buck on friday night, and they were delicious. I personally like them pan fried better than grilled.

[Grute Man]

Marinate the meat in orange juice.  I heard the acid in the OJ will break down the toughness.  I've never tried it but have heard it helps and even if not, I don't think it would be horrible.

[TNT]

I cut the tenderloins out in the field, bagged them,
 I guess it is 180-200 pound doe, gutted.
 Questions:
1.  Is this whole doe going to be tough?  If so, what should I do with the meat (besides give it to you, LOL).
2.  How long should I let it hang in the garage in the Twin Cities, given the current temperature?

first off, cutting them out warm may be the biggest problem, they need to cool and relax, why do you think processing plants hang and cool meat? then cutting then with the grain instead of across the grain is not the best option.
next, 180 to 200 doe, i would love to see the scale when it's weighed,(our next door group got a very large bodied 10 point and it was far bigger than all others on the pole, so they took out the scale to get it right and to have a $1 pool for the closest guess, most of the group guessed it at 185 to 200, it came in at 150 field dressed)  but the size and weight should not matter that much if the meat is hung, cooled and aged properly, although an old animal may be on the tough side, when compared to a younger one. most coolers at processing plants and lockers are about 38 degrees, check the temp in your garage and go from there, if it's to warm, quarter it out and  put it in the fridge for a day or two before cutting and wrapping and freezing. and as far as cooking, i'll take the pan frying over the grill on most game cuts, try coating them in seasoned flour and cooking in bacon grease.
bon appetit

[Sew Sille]

The tenderloins are to be cot across , not  the long way. I shot a swamp buck two years ago, Tenderloins were tender. Make sure you shin the deer, if you havent. Good Luck.

[22lex]

I would also research how to cook the meat depending on your personal taste.

I cook all tenders and steaks high heat, for a minute either side on a grill or pan frying. I like it really tender/med. rare in the middle. It's hard to say what cutting them long would do to the meat, but I'm gonna bet it has little to do with toughness (opinion once again).

I also have cut the tenders out right after I skinned the animal, and haven't had a tough/tender problem. I'm willing to bet your wife just cooked them in relation to regular steaks (a fattier meat that cooks differently), and all the moisture was fried out.

My first ever tenderloins were from a young doe. Well, it was my first time frying them on the pan and I absolutely fried the crap out of them! They tasted like old tennis shoe (not Old Milwaukee) and I could barely bite through them they were so tough.

[Moving2thecountry]

first off, cutting them out warm may be the biggest problem, they need to cool and relax, why do you think processing plants hang and cool meat?

I cut them out warm last year, too, and they were tender.  I had heard somewhere that they are prone to drying out if you don't get them out quick, maybe bad advice.  I cut them out, stuck them in a plastic bag in the shade, and within 3 or 4 hours, stuck them in a cooler full of ice for the long ride home.  It was about 35-40 out before I got them to the cooler.  It took me 4 hours to gut the deer, hang it from a tree, get my equipment packed, and register the deer.

then cutting then with the grain instead of across the grain is not the best option.

I certainly suspected this.  I asked my wife to cut them like slices of bread off a loaf, but instead she cut them like a hotdog bun.  LOL.

next, 180 to 200 doe, i would love to see the scale when it's weighed,(our next door group got a very large bodied 10 point and it was far bigger than all others on the pole, so they took out the scale to get it right and to have a $1 pool for the closest guess, most of the group guessed it at 185 to 200, it came in at 150 field dressed)

I can't claim to be an expert on judging deer weight.  This is only my second.  She's a big girl, even at 150 pounds.  I have a 4:1 pulley and my 49 pound son couldn't lift her by jumping up and holding on to the rope.  He just hung there.  But there is some friction to overcome.  I certainly exhausted myself yesterday getting her out of the field and down to my vehicle.  And that was with a deer cart (but I had to cross a stream and go through some brush).  I think I'll go pick up a scale.

but the size and weight should not matter that much if the meat is hung, cooled and aged properly, although an old animal may be on the tough side, when compared to a younger one. most coolers at processing plants and lockers are about 38 degrees, check the temp in your garage and go from there, if it's to warm, quarter it out and  put it in the fridge for a day or two before cutting and wrapping and freezing. and as far as cooking, i'll take the pan frying over the grill on most game cuts, try coating them in seasoned flour and cooking in bacon grease.
bon appetit

MMMMnnnn, bacon grease....sounds yummy, thanks for the advice.

[deadeye]

I suspect if you put the doe on a scale she would go around 130-135 pounds.  It's been my expierence that people over estimate the weight of their deer by 40 pounds.  We generally weigh every deer taken on our property.  This year we go 4 big racked bucks and they weighed between 158 and 162 pounds.  When I registered an 8 point, several people said it had to weighed over 200 pounds.   

[Moving2thecountry]

I suspect if you put the doe on a scale she would go around 130-135 pounds.  It's been my expierence that people over estimate the weight of their deer by 40 pounds.  We generally weigh every deer taken on our property.  This year we go 4 big racked bucks and they weighed between 158 and 162 pounds.  When I registered an 8 point, several people said it had to weighed over 200 pounds.   

Yeah, I was way off.  Just weighed her, 33 hours after gutting her, she's weighing 115.  LOL.  Someday I'll be able to estimate better:)

[Moving2thecountry]

Good news.  I took the remaining tenderloin, and fried it up myself in bacon grease, with some batter and Montreal steak seasoning.  It was tender, and delicious.  Thanks TNT!

The major problem was that my wife overcooked what she cooked yesterday.

[TNT]

FAW-KINN-AE,
great to hear that it tasted good, rewards are the bomb, and good tasting treats lead the way in rewards, many more to come i hope.
i've got a local butcher that has the best home smoked bacon in the world, (yea the world), just fry up some of his bacon, drop in any game cut, and enjoy. oh my stomach hurts already.
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.

[BiggA]

Fried in bacon grease sounds so good I can feel my arteries clogging!

[kenhuntin]

Yep the biggest mistake with venison is cooking it too long. I sautee the tenderloins with a hint of garlic. Some years I get to eat a piece because the kids compete over it and I let them have it. Nothing is better than that cut of meat regardless of the size or specie of the animal.