Removing Silver Skin from Game Meats

When preparing venison tenderloin or any lean game meat, removing the silver skin before cooking is an essential step that many home cooks skip. Silver skin is the thin, silvery connective tissue that runs along the surface of the meat. Unlike fat, it does not melt or soften during cooking. If left on, it causes the meat to curl, creates a chewy and unpleasant texture on the palate, and prevents seasonings from penetrating the flesh. Use a sharp boning knife, slide it just beneath the membrane, and pull it away in one steady motion. Clean trimming sets up a beautiful and even cook.