Ok lads and lassies,
A munjac fell over a couple of weeks back and it hung in my chiller (thanks to Hog) for two weeks, hoping that this would make the skinning easier. However, to do a good job still took over an hour and resulted in two blunt knives and sore fingers.
I usually start with the haunches, then shoulders, then try to peel from the flank round to the other side.
I know a local game dealer just takes the haunches and chucks the rest, but I feel it is worth using all the meat available.
Is there anyone out there that can advise on how to do a good job and cut down the time.