Is there a secret out there to remove the sinews that plaque most cuts of deer meat? The steaks and backstraps are great in that they lack the white sinewy material that hold together most other cuts of meat and make them tough. I've tried to filet them off, pull them off, but nothing works consistently or particularly well. Any tips on how to trim the less favorable cuts?

Fritz

Seperate each piece into its own individual muscle Then with a sharp knife fillet or slice off the silver skin. You can always grind up anything that you find is less palatable.

I've actually tried slicing off the white skin after separating the muscle groups, but I always seem to take more meat than white skin, especially with the thinner pieces. I can filet a sunfish in a second, but the sinew in the deer really holds onto that meat well. I was hoping there was a secret to doing this, maybe related to aging the meat or something along those lines.

Fritz

Slow cooking will reuce silver skin to jelly , otherwise you'll have to remove it piecemeal with a VERY snarp knife before cooking .

Hold the angle of the SHARP knife more toward the silver skin and less at the meat. More like skinning a fish rather than filletting one.

There is no easy way. I just filet away with a sharp knife. I do not grind this stuff up, this is where all the bad taste and off flavors are. Get rid of it and you have gourmet meat and burger.

Very true, Big Guy. I grilled up some backstrap last night and it had NO gamey taste what-so-ever, except in one bite where there was some silver skin that I missed before cooking. Take the time to cut that stuff away before cooking and venison is delicious.

I always remove before grinding, also I grind the shanks seperate and use for chilie, I find that when I grind the shanks a little less colder than the rest, that the sinew just collects near the grinding plate.

VERY SHARP knife. It will come of much easier.

I have always found that a slighty dull knife works better so that you don't cut through the sinew but the blade stays between the sinew and meat. I just fillet it off like you would skin from a fish