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- Posts: 287
- Joined: Sun Jan 30, 2011 20:12
- Location: Southampton Ont/Floral city Fl
I did trim the silver skin off on the moose and the caribou roasts, and usually do on venison too, except for that cut of roast( sirloin) the silver skin on it is very thin and I feel it doesn't affect the flavour.
Col. Big Guy