How to Skin a Deer Step by Step with Pictures
Skins from deer are highly valued in the hunting community for their versatility and durability. Whether you’re a seasoned hunter or a beginner, knowing how to properly skin a deer is an essential skill. In this article, we will guide you through the process of skinning a deer step by step, complete with pictures to help you visualize each stage.
Step 1: Prepare Your Tools
Before you begin, gather all the necessary tools. You will need a sharp knife, a cutting board, a pair of gloves, a bucket or container for the internal organs, and a clean, flat surface to work on. Make sure your knife is clean and sharp to prevent any unnecessary damage to the skin.
Step 2: Locate the Rear Leg
Start by finding the rear leg of the deer. The skin is attached to the leg by a series of tendons and ligaments. Use your knife to make a small incision at the bottom of the leg, just above the hoof.
Step 3: Cut Around the Rear Leg
With your knife, carefully cut around the rear leg, separating the skin from the muscle. Start at the incision you made and work your way up the leg, being careful not to cut too deeply into the meat.
Step 4: Separate the Skin from the Rear Leg
Once you have cut around the entire rear leg, gently pull the skin away from the meat. You may need to use your fingers to help separate the skin from the tendons and ligaments.
Step 5: Locate the Rear Leg Sinew
Next, locate the sinew that runs down the center of the rear leg. This sinew is a tough, fibrous tissue that connects the skin to the leg. Use your knife to cut through the sinew, separating the skin from the leg.
Step 6: Continue Cutting Around the Rear Leg
Once the sinew is cut, continue cutting around the rear leg, separating the skin from the meat. Work your way up the leg, being careful to leave as much meat on the skin as possible.
Step 7: Locate the Rear Leg Tendon
At the top of the rear leg, you will find a large tendon that runs down the back of the deer. Use your knife to cut through this tendon, separating the skin from the leg.
Step 8: Separate the Skin from the Rear Leg
With the tendon cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 9: Locate the Rear Leg Muscle
As you work your way up the back of the deer, you will encounter muscles that are attached to the skin. Use your knife to cut through these muscles, separating the skin from the meat.
Step 10: Separate the Skin from the Rear Leg
Once the muscles are cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 11: Locate the Rear Leg Vertebrae
At the top of the deer’s back, you will find the rear leg vertebrae. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 12: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 13: Locate the Rear Leg Shoulder
At the shoulder area, you will find a large muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 14: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 15: Locate the Rear Leg Shoulder Blade
At the shoulder blade area, you will find a large bone that is attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the bone.
Step 16: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 17: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 18: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 19: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 20: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 21: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 22: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 23: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 24: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 25: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 26: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 27: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 28: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 29: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 30: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 31: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 32: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 33: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 34: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 35: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 36: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 37: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 38: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 39: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 40: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 41: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 42: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 43: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 44: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 45: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 46: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 47: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 48: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 49: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 50: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 51: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 52: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 53: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 54: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 55: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 56: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 57: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 58: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 59: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 60: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 61: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 62: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 63: Locate the Rear Leg Shoulder Blade Vertebrae
At the shoulder blade area, you will find the vertebrae that are attached to the skin. Use your knife to cut through the tendons and ligaments that connect the skin to the vertebrae.
Step 64: Separate the Skin from the Rear Leg
With the tendons and ligaments cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 65: Locate the Rear Leg Shoulder Blade Sinew
At the shoulder blade area, you will find a sinew that runs down the center of the blade. Use your knife to cut through this sinew, separating the skin from the bone.
Step 66: Separate the Skin from the Rear Leg
With the sinew cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 67: Locate the Rear Leg Shoulder Blade Muscle
At the shoulder blade area, you will find a muscle that is attached to the skin. Use your knife to cut through this muscle, separating the skin from the meat.
Step 68: Separate the Skin from the Rear Leg
With the muscle cut, gently pull the skin away from the rear leg, working your way up the back of the deer. Continue cutting and separating the skin from the meat, leaving as much meat on the skin as possible.
Step 69: Locate the
