I've had mine done into jalapeno cheddar bratwurst by Von Hansen's here in Chandler. Turned out decent. Other hunters/eaters that would normally not touch one said they were pleasantly surprised and would eat them again. So, I'll be back at it again this year for my HAM hunt down south.
The way I usually prep them is simmer in beer, then finish on the grill. Or sous vide at 145* for an hour with herbs powdered garlic, then finish on the grill. A bunch of guys here in AZ brine them in iced saltwater and change out the water a few times. I'll probably try that this year, then process myself.
Skinning them, just be careful as with most game. Change gloves or wash hands after getting the hide off. Be sure to clean knives as well. Start skinning at the top near the neck and pull the hide back. The scent gland will come with it as it's near the back of the animal.
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