1. The first thing you will need to do is make an incision in both of the back tendons of the deer. After the incisions are made you will need to place your single tree in both of

the incisions and raise the deer so that it will hang upside down.

2. After the deer is upside down you will need to ring the front legs of the deer, with your knife, at the knee joint. Then you cut the deer where the white and brown line meet on the

back of the leg. This cut needs to be taken up into the body of the deer and 6-8 inches past the brisket.

3. After completing step two on both legs, join both incisions of the legs by going straight across the body of the deer. Finish skinning out all of your cuts before moving on to any

other parts of the deer.

4. After the front half of the deer is complete, you are ready to start working on the back half. You can start by ringing the back legs below the tendon that the deer is hung by. Cut

the hide from the ring you have made into the center of the deer. Complete this on both legs and you should be able to peel out the back half of the deer.

5. The final steps of caping out your deer includes the tail. There is a joint in the tail that you can cut and the tail will detach from the body really easily. After detaching the tail, you

will need to make an incision straight up the stomach line to finish removing the hide all of the way.

6. Once you have skinned the hide all the way down the body continue, until it is around the neck of the deer, remove the head and you should have the whole deer hide attached

to the head. You can take this to your taxidermist and he will remove the hide from the skull and use what he needs to do the mount.