RE: skinning and butchering
If u r looking for any easy way to make old buck meat nice and tender try canning it. U can it by cutting the meat into stew meat sized chunks, filling a mason jar about one inch from the top with meat, fill the jar halfway up with water, add two bay leaves to the top to kill the gamey taste and then pressure cook it. This makes it nice and tender and really easy to cook afterwards, as it's almost completely cooked already. Make sure u take the bay leaves out before final cooking as they are poisinous if ingested.