Removing the silverskin
Most of you that butcher your own deer know to remove as much fat and silverskin as possible. The fat isn't too hard to remove, but that silverskin is a pain in the butt. It quickly dulls knives and clogs up grinders if you try to run it through them -- when it does go through, it leaves tough spots in the burger.
The worse offending part is that along the ribs. My wife says to just leave that, but I hate to waste anything.