Well I've had these pictures on my digital camera for a few weeks now. These are just the basics. I didn't go into a whole lot of detail. Basicly this is how you mount a deer if everything goes smooth and their are no bumps in the road along the way.
First off when you first recieve the deer you have got to cape it off the skull. I use a "Y" Incisionfor this on all my deer. Their are a few other ways of making your incision. One is a "T" Incision and very few taxidermists like to make a "V" Incisionand chisel the skull plate off the skull.
"Y" Incision

"T" Incision

"V" Incision

Befor you make your incisions you will need to measure the cape. You will take 3 measurments"A" , "C", and "D". Your "A" measurment will be from the tip of the nose to the front corner on the eye. Your "C" measurment will be around the neck right behind the ears and tight under the chin. Your "D" measurment will be 3" bellow the ears. For this post we will use the following measurments A=7 1/2" x C=21" x D=25".
The "Y" Incision and the "T" Incision are almost identical. The only differance is the cuts. Basicaly what you do with both incisions is once you have made the incision work the skin around the antler bur either with a knife, scalple blade or a screw driver. Now sever the ear butts from the skull. Hold the front of the ear but as you cut the ear butt free from the skull making sure you keep this knife as close to the skull as possible. This will hopefully help you from cutting a hole through the cape.
Now work the cape down to the eyes. Put your finger into the back corner of the eye. Now pull the skin outward while you continue to skin the cape off the skull. This will keep you from cutting the delicate eye skin while skinning the cape off the skull. Befor you get to the mouth flip the deer over so you can see the mouth. Now grab the lip and roll it up. Work your knife around the jaw line. Keep in mind you want atleast 1/4" to 1/2" of inner lip skin left on the cape. You will use this skin later.
Turn the head upside down so you can skin out the neck. work the cape all the way down to the head and neck junction and sever the spine at the skull this will free the meat. You should only have the skull left now you can finnish taking the skin off the skull. Once you have completed that you can now cut the horns off of the skull. Make your cut streight down on the forhed about 2 inches infront of the horns. On the back of the skull make your cut parallel with the eyes.