Professional taxidermist Ben Mears provides a step-by-step tutorial for creating your own European mount.
Cape out your deer down to the skull. Fill a bucket of water and add sal soda/soda ash (3 ounces). Your taxidermy supply company will sell this product. It helps the meat come off the bone better when you boil it. Add Dawn detergent (1/2 ounce) to help get the grease off from the boiled meat. Add warm water to the bucket and pour into your boiling pot. Continue adding water as the skull cooks and boils down. You want to keep the skull submerged. They younger the deer, the quicker they'll cook. Cook it until it's tender enough to pressure wash off the meat. Let it sit in the water overnight. Heat the pot up a little the next morning and blow off the skull with a pressure washer, and pick off pieces where necessary.
Paint a coat of 40% peroxide on the skull, avoiding the antlers, and leave it for 2-3 days. Then wash the peroxide off. You should have a nice, white skull.