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Old September 5, 2009, 12:21 PM   #2
Staff In Memoriam
Join Date: October 31, 2007
Location: Western Florida panhandle
Posts: 11,069
Removal of all "silver skin" is requisite IMHO...
I am now learning that the fat of venison does NOT help flavor as it does in beef or pork nor do the bones so I am going to trim all fat and de-bone from now on... I do not have a walk in cooler nor reliable cold weather so I put my game meat in a cooler and cover with ice draining the water daily and topping up with ice for 3 days to allow it bleed out as best as I can.
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