Ensure the deer is legally taken and safe to handle
Wear gloves and use a sharp knife
Hang the deer by the hind legs if possible
Make a circular cut around each hind leg above the hock
Cut from each circular cut down the inside of the leg to the anus area
Make a careful cut around the anus and genital area
Separate the hide from the meat with short controlled cuts
Peel the hide downward as you work
Use your free hand to pull the hide away while cutting connective tissue
Continue skinning down the body and shoulders
Cut around the front legs if needed
Work the hide off the neck and head area last
Avoid cutting into the meat or puncturing organs
Remove the hide completely and place it aside properly
Clean and sanitize tools and work area afterward