Cut A: With the sharp edge of the knife facing up, insert the blade under the skin, well behind the front legs. By cutting under the skin you will be cutting hide and not hair. Make a "ring" around the entire body, cutting until you meet where you started. Be sure not to let your cut "wonder" forward toward the head and neck. Keep it the same distance behind the legs all the way around.
Cut B: Again with the blade facing up, cut a ring around each leg about six inches down.
Cut C: Insert the knife blade under the skin of the ring you cut on the leg. Cut up the BACK of the leg until you meet Cut A. Make sure you cut up the back of the leg (where the longer hair is). Do not cut up the inside of the leg through the "arm pit"!
Now starting at Cut A, begin to skin your way toward the chest. Carefully skin the "arm pits" and up past the brisket. Continue up the chest and neck, peeling and rolling the skin down toward the head(like taking off a sock).
Continue toward the head as far as you can and then with a knife or bone saw, cut through the neck meat to remove from the body. Get it to the taxidermist as soon as possible. If there will be a delay, the head and cape should be refrigerated. If the delay will be more than a day, it should be sealed in a plastic garbage bag and frozen. Make sure the antlers don't poke through the bag.
