November means Thanksgiving, and in many parts of the country (like the part I come from), Thanksgiving means hunting season. And if you’re good, or lucky, hunting season means venison—lots of deliciously tender meat, surrounded by inedible silliver skin. Silver skin is the name for that layer of white, opaque connective tissue that you’ve probably seen on beef, veal, lamb, or and any variety of meats. It’s hardly edible, and tough as rubber. But Stanley Lobel taught us a simple technique used to remove the silver skin that can keep you from wasting precious meat.
Cut off the silver skin in thin strips, angling your knife against the membrane, not the meat.
Then slide your knife along the slilver skin, pulling back tightly on the membrane.
You’ll end up with master master-butcher-quality meat fit for the greatest of holiday tables.
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