Removing the membrane/clear skin from venison?

[RossM 8,119]

What's the best/most effective/ easiest way to do so?

[martin 332]

I'm afraid there is no short cut to taking the vellum off the muscles mate,just a bit fiddly,the question I would ask is why bother.

 

M

[RossM 8,119]

I'm afraid there is no short cut to taking the vellum off the muscles mate,just a bit fiddly,the question I would ask is why bother.

 

M

 

Lol, ive just about won my missus round to trying meat that has not come from the butchers/supermarket and that puts her off as "it looks like grog" could you just post that it's perfectly normal and okay to eat, just so I can show her?

[paulus 26]

I'm afraid there is no short cut to taking the vellum off the muscles mate,just a bit fiddly,the question I would ask is why bother.

 

M

 

Lol, ive just about won my missus round to trying meat that has not come from the butchers/supermarket and that puts her off as "it looks like grog" could you just post that it's perfectly normal and okay to eat, just so I can show her?

its normal to leave it on, it will vanish whilst cooking

[RossM 8,119]

I'm afraid there is no short cut to taking the vellum off the muscles mate,just a bit fiddly,the question I would ask is why bother.

 

M

 

Lol, ive just about won my missus round to trying meat that has not come from the butchers/supermarket and that puts her off as "it looks like grog" could you just post that it's perfectly normal and okay to eat, just so I can show her?

its normal to leave it on, it will vanish whilst cooking

 

I know mate, but the other day she saw me cutting one up and noticed all the "extras" I cut off and then she wondered what I left on and now she doesn't like it lol,

[paulus 26]

I'm afraid there is no short cut to taking the vellum off the muscles mate,just a bit fiddly,the question I would ask is why bother.

 

M

 

Lol, ive just about won my missus round to trying meat that has not come from the butchers/supermarket and that puts her off as "it looks like grog" could you just post that it's perfectly normal and okay to eat, just so I can show her?

its normal to leave it on, it will vanish whilst cooking

 

I know mate, but the other day she saw me cutting one up and noticed all the "extras" I cut off and then she wondered what I left on and now she doesn't like it lol,

my mrs is the same mate

[Richie10 345]

If you hang the deer skinned for a few days the skin dries and feels like rubber, needs to be cold and dry but exposed to the air. When you butcher the carcass you will find the whole skin has hardened. You can either pull the meat carefully away by hand or cut away the now thick skin layer.

You will be left with just the meat and no membrane.

I can show you personally when you invite me up!

[Sako.243 1]

I agree with Richie10..........I always remove it, But as said hanging it helps and is then easier to remove. Sharp filleting knife helps!!

[Westy76 546]

I always butcher the carcass then remove the membrane from each joint.

Personally,I'd remove the membrane and the small amount of extra work is well worth it as I think it affects the taste and the only way you'd really get away with it is slow cooking shoulder or haunches where the membrane would break down over time.