He recommends trimming all fat and the thick, white connective tissue called silver skin. The thin, translucent silver skin can stay on the meat. Cutting Cutting across the grain results in more tender venison because the long, strong strands of protein are shortened. It's a matter of trade-offs, Goff says. The bone gives it more flavor, but it makes for a more unwieldy piece of meat.
Many people think venison already has enough flavor without the bone.
It's up to the individual. Otherwise, they are best braised or stewed. Trimmings Small pieces left over after butchering and trimming fat and silver skin. Trimmings from tough cuts work best in stews. Tom Dickson is the staff writer for the DNR Division of Fish and Wildlife, St. Paul.