The Simplest Possible Method for Prepping a Euro Mount Trophy

Alright, guys, if you're looking for the simplest possible method for preparing a deer trophy, then please read on. This is a no-nonsense method and gets it done quickly. I've nicknamed this the '3hr method' as all you need is 3hrs from start to finish. I've tried a lot of different methods over the years and this is the simplest, most reliable method I've found.

The great thing about deer skulls is they don't hold a lot of fat, so they can be prepared relatively quickly in comparison to other skulls like pigs, which hold a lot of fat in the bone and take a long time to get out.

Here's what you'll need:

• Rambo high-pressure gas cooker. 
• Big stainless steel pot. 
• High-pressure power washer. 
• Dish soap. 
• Napisan. 
• Screwdriver. 
• Pliers.

Now, this guide assumes you've already skinned the head and removed the jaw. 

The first step is to fire up the Rambo and get some water in the pot. Place the trophy in the pot and fill the water level so the skull is covered, but the antlers are still out of the water. Ignore the quick-grips as they aren't really required.

Once the water starts to boil, dial down the Rambo so that it's only a very minor simmer. This part is crucial, as we don't want to break down the bone. We simply want to cook the meat and internals to make them easy to remove. 

Once the heat is at a gentle simmer, add a good squirt of dish soap. This will help greatly in removing fat from the bone. Simmer for 2hrs. Remove the skull and turn it upside down. You will see some small bones under the ear canal. These will pop off with a screwdriver and reveal a heap of cartilage.

Now, place the skull on something where you can make a mess and man the pressure washer. Start from a reasonable distance away and move closer to the skull until you can see the meat and tissue coming off completely. Now I mean completely. It all has to go. Only clean bone can remain. Be sure to take care with your aim when cleaning the brain cavity, otherwise you will wear the blow-back. I know this from experience. Be sure to give the nasal cavities and all other nooks and crannies a really good blast.

Now grab your pliers and remove any cartilage from the nasal cavity. Also check the brain cavity as some pieces can remain. Get in there and get it all out.

Once you're happy the skull is all nice and clean, change the water in the Rambo and then, once simmering again, add some dish soap plus a scoop or two of Napisan. Now you can pop the skull in for another hour. This will ensure all the fat in the skull that was under any meat will have a good chance of simmering out. The Napisan will brighten the bone but not make it "Hollywood white", which I'm not a fan of. Be sure to keep the antlers out of the water as the Napisan can take a little colour out of them. Just wrap the bases around the coronets with a bit of cling wrap. I find that works a treat.

Now that the simmering is done, take it out and give it one more good blast with your power washer. Now give the skull a really good look over to ensure it is indeed all clean bone. If you've done the first step correctly, this will be the case.

Check the brain and nasal cavities again to ensure no cartilage remains. If so, get the pliers out and clear it out again. If any more meat or cartilage was removed, an additional simmer will be required so repeat the last hour steps to make sure.

Now that your skull is all clean and clear, simply place it outside on a nice sunny day and give it a good week in the sun to dry out, which will whiten the bone and remove any remaining scent. 

This is the method I use, and it works for me. There are many other methods of varying difficulty and steps, but as I said, this is the keep it simple method. The only other step you might like to add is a hydrogen peroxide soak for 24hrs. However, I find the skull is already pretty white from the Napisan soak, so it isn't really required.

Now the best bit. Go hang it on your wall!

How good is that!

Alright, that's it for now. Now go have a crack at your own.