Make initial cut in back of neck, cutting upwards with the knife, stopping between ears, and a second cut forming a "Y" running to the base of the horns. Cut carefully around the horns or antlers and cut the skin away from the base. On antlered game a heavy screwdriver is useful in prying skin loose around the antlers. Cut ear cartilage from skull on the inside and clean meat away from the base of the ear. Skin down the skull, being careful not to cut through the skin, especially around the eyes. Use the fingers from the free hand as a guide on the outside to be certain you are not cutting into the eyelids. The lips should be cut close to the skull, leaving the lips attached to the skin. Make sure that the cape is cut long enough for the type of mount desired. Capes for these mounts should be cut at least 12" BEHIND the front legs in order to include enough of the brisket for full shoulder mount. The top of the skull with horns or antlers is all that is needed. Merely saw off the top of the skull through center of eyes after skinning is completed. Do not let skin air dry. Freeze or keep cool as possible. Do not salt the skin unless you have taken all the flesh and fat off first and turned the ears, eyes, nose.

Skinning for Lifesize Mounting
Make the initial incision a straight cut about 5" from the chin to the base of the tail. Always make a clean, even cut with the grain of the hair and never against it. The second cut starts on the back of the rear legs and follows a line directly up the center of the back of the rear legs and thru the anus. The third cut is on the back of the front legs up to the cut on the belly. Sever the head from the body and peel skin away from back and down to feet. Always cut around genitals - NEVER through them. For skinning head, and care of hide, see instructions above. Leave hooves, and paws attached to the hide. Clean hide of all flesh, freeze or salt.