Venison

I'm in the same kayak err boat pequa1 with you. I remove it all or as much as possible before grilling. It may not be necessary and find some chefs do not want to have it removed in certain cuts or items. For instance the silverskin on the back of pork ribs. Some say don't remove because it holds (smoking) moisture in when preparing them. Seems like all baby back ribs come in skinned already these days. I don't really prepare much venison but the times I have I've always removed as much of the silverskin as possible prior to slicing thin for scallopini or venison stew.