Skinning Remove the front feet by cutting around the leg about one inch below the knee. You can snap off the leg at the break joint by bending it backward against your arm. Remove the back feet by cutting around the leg at the flat joint about one and one-half inch below the hock. Then, holding the hock firmly, press laterally against the foot and snap it off. Be careful not to cut the tendon above the hock because it is the only means you have for hanging the deer head down for skinning.
Many opinions exist about the musk gland, which is on the inside of each hind leg below the hock.
Studies have shown that if these glands are not touched with the hands or knife, their removal is not necessary. Since these glands stop functioning after death, they will not affect the taste of the meat. You are now ready to cut the hide to start skinning. Remember, only cut through the hide from the inside to reduce the amount of free hair which could get on the meat. Following the pattern shown in Figure 2, cut down the inside of each leg to the midline by inserting the knife and running it just beneath the hide.