The membrane is not the same as the silverskin. Silverskin will fillet off like a fish's skin. Membrane has to be pulled off.
I'm not really sure what that means, but the key for me is to take one whole muscle off the animal and trim everything off that is not pure red venison meat.
Whatever you want to call it, I trim it off with a fillet knife, and if I leave a little meat stuck to the membrane, I fillet the small amount of meat off the membrane and toss it into the trim pile.
By the time my deer is in the freezer there is absolutely no membrane, silverskin, fat or anything that is not bright red. It makes for a smaller yeild of meat. I usually only get about 30 lbs of meat out of a 90 to 100 lb deer.
Some may call that wastefull, but I call it quality venison that is never gamey.