Originally Posted by
super_hunt54
For heaven's sake, why on Earth would you want to do that?? That's where tha flavor is at bubba! Silver skin yeah that and connective tissue get all that crappolla out but lordy leave what little fat there is in venison alone! Aint enough fat in a 4 pound roast of a whitetail to raise ya cholesterol one itty little bit!
You are the first person I have ever heard of that recommends leaving fat from venison on them meat. Beef, yes, venison no. Maybe I am different but I have never heard of that.
There are also two schools of thought on letting the meat come to room temp before cooking. Many high end steak houses will not do that and want them cooked cold. If they are at room temp and you put them on a really hot surface the inside will get past medium rare before you get a good sere on the outside. Of course the thickness of the meat comes into play also. Some people same let it get to room temp and others say you will overcook it by doing that.