The first thing I learned about processing deer was to trim all the silverskin away from the meat. For a long time I held the common belief that all that sinew was worthless and inedible. After many years of cooking with wild game, I’ve found that was a huge mistake. Part of the reason I wanted silverskin gone was that I didn’t really understand what it is: connective tissue. That includes tendons, ligaments, and cartilage; silver or white...