Ensure the buck is legally harvested and fully dead before handling
Wear gloves and use a sharp skinning knife
Hang the buck by the hind legs if possible
Make a shallow cut around each hind leg above the hock
Cut from each leg incision down the inside of the legs to the anus area
Carefully open the hide without puncturing the internal organs
Peel the hide away from the meat using short, controlled cuts
Work the knife under connective tissue as needed
Continue skinning down the body toward the shoulders
Cut around the front legs and free the hide there
Skin the neck and head area last
Remove the hide completely
Keep meat clean and avoid contact with dirt, hair, or feces
Dispose of the hide according to local regulations
Clean and sanitize all tools and surfaces after use