 The tenderloins on a deer are found inside the abdominal cavity beneath the spine. Their location makes them difficult to reach, but they are worth it. Deer tenderloins are small, measuring about 10 to 12 inches. You don't have to do anything with the tenderloins, except clean them up a bit. The next part of the deer to look at is the hindquarters. First, trim them on the outside after the shanks are taken off. And then separate them into the component muscle groups. Start on the front of the leg, right at the knee joint just above the kneecap. Take your knife in until it hits the bone and then go right, and follow the bone all the way up to the head of the femur to remove the muscle group and the front of the leg. It may be referred to as the knuckle or the tip. The right side is done the same way. From the back, go in, find the bone, and trace around that bone. Follow the bone out and you will have the rest of the boneless leg removed.