under the forward end closest to the ribs. Lift up to pull the meat away, or use a knife judiciously if needed. Once loose, they usually will strip right off the carcass with a steady pull, or cut them off where they build onto the hindquarter meat. Handle these two pieces of meat with loving care, and be sure they are on the menu soon!
The kidneys are next after you have taken care of the tenderloins. Remove the exposed kidneys from their protective fat at each side of the backbone. Prepare them when the rest of the fellows are out trying to get their deer. Boil the kidneys well, changing the water, and serve them sliced without fanfare. Probably everyone will relish them.
