I have searched for help on this topic but to no avail.
I have been told that removing that fiddly outer layer of sinew / skin which remains on a fillet once it has been removed from the spine improves the tenderness and presentation of the meat prior to cooking.
However I tried this out on two roe shot over the weekend and made a complete hash of it. I tried to skin the fillet in the same way as skinning the fur, cutting into the sinew and away from the meat. I tried starting at both the thick and thin end of the fillets and both ways I ended up removing too much meat. This sinew does not seem to peel of easily either.
Does anyone have any clever tricks or advice on this?
Thanks for any help.