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As far as skinning, I just hang it up head up, cut around the neck and start pulling down using my knife to loosen the skin as necessary. Not much to say really.
When I cut up my deer, I usually grind everything except for the the tenderloins which I keep whole and the the backstraps which I make into chops. Sometimes I'll keep a rump roast type thing for the slow cooker but I prefer ground as it just seems more versatile.
I marinade the chops and loins and grill like a steak or make into kabobs (So good). I also pan fry chops, add some mushrooms, beef stock, and red wine to get a nice sauce.
With the ground, I make the best fucking venison Chili ever. I will mix with beef for burgers (I find straight ven isn't good for burgers). Nearly anything you can do with ground beef you can do with ground venison.
I'm kind of hungry now.
