If you're looking to learn how to skin a deer the clean and efficient way, you're in the right place. In this tutorial, we walk through a proven method used by one of our trusted guides, Wesley, during a successful crossbow hunt for does and wild hogs. Whether you're new to field dressing or just looking to pick up a few new tricks, this guide breaks it all down step by step.
Start by ringing the back legs just above the hocks. This makes it easier to remove the hide later and helps with hanging the deer securely.
Use a game hoist or skinning tree to hang the deer by its hind legs. This gives you full access to the body and makes the process much cleaner.
Using your gut hook, make a clean cut from the hock down the inside of each hind leg. If you're mounting a buck, avoid cutting into the pocket near the brown hair to preserve the cape.
Work the hide down toward the tail. There’s a ball joint in the tail that can be separated without sawing—just feel for it and pop it loose.
Once the tail is free, continue pulling the hide down. Make small cuts as needed to free the hide from the body. Skin down far enough to expose the front legs.
Cut around the front legs at the joint. A small slice through the meat will make it easier to remove the legs cleanly when you cut through the bone.
If you want to keep the neck meat, continue skinning down as far as needed. Bucks typically have more usable meat here.
With the hide now attached only at the legs and neck, you can remove it all in one go. This keeps things clean and efficient. (Tip: roll the hide to the inside for a better grip and then push down with your body weight in one motion, this will eliminate a ton of knife time and cut your skinning time down dramatically
Use your saw or knife to remove the hind legs at the joint.
Use your gut hook to make a small hole near the sternum. Avoid poking with a knife—this can puncture the guts and ruin the meat.
Carefully cut through the rib cage using shears or a saw. Keep the guts intact by leaving the deer hanging upright.
Reach inside and ring around the anus to free it. This allows everything to come out cleanly in one pull.
Pull everything out in one motion. Be sure to remove the esophagus from the neck to prevent bacteria buildup.
This method is clean, efficient, and adaptable whether you're in the field or at the cleaning shack. Try it out, tweak it to your style, and keep learning from every harvest. Big thanks to Wesley for sharing his process—and if you haven’t yet, check out the full video on our YouTube channel.
Join us at one of our Field to Table events, where you'll get real-world experience skinning, processing, and cooking wild game — guided by seasoned pros like Wesley. Whether you're a beginner or looking to sharpen your skills, it's the ultimate way to level up your fieldcraft.
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