Losing_Sanity
Well-known member
It's the silver skin that is laced throughout...you need to trim as much of that off as possible. When working with deer and antelope, it's often too hard to trim it all. On an elk or moose, time well spent trimming it.
I trim as much silver skin as possible, let rest at room temp for 30 min, season then cook on rocket hot grill until rare. This year I did carne asada tacos with my antelope by slicing super thin
Do you have a carne asada marinade that you use? Your own blend? Sounds awesome!