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I'm the wrong one to ask. I skin them because that's the way my wife wants them, skinless. What she wants is what she gets. She has some medical reasons for that. If you skin him expect a lot of connective tissue holding the skin to the meat and skeleton. It takes hand strength to skin and...

If he is aged and cooked correctly he can be delicious. We all have our own recipes. If I were using a crockpot (and I do) when I butchered him I'd suggest letting him age for three days or so in the refrigerator or in an ice chest until rigor mortis has passed. I'd part him into serving...