I'd agree with trixx.
When I skin roe, they have normally been hung in a chiller for at least a week, I hang them by their back legs and skin the back legs first, pulling the skin down to the line of the waist. Now you need to carefully start to skin the belly skin off the thin belly muscle, working from the old gralloch cut, round the waist to the back of the deer. You will notice a thin muscle wall attached to the skin right where the back leg joins in at the waist; you'll need to get behind this and I find once I've started, it's easy to prise off with your fingers. From this point, keep working down the carcase making sure you dont start to leave any thin muscle on the skin. This thin muscle running from the waist joins in with the muscle that holds the front shoulder blades in place, so its important to look out for it early on in the skinning process. I find once I've skinned down to the rib cage, I dont have to be too careful an can pull the skin out with one hand whilst using the ball of my other hand or my fist to push down on the inside of the skin, pulling it off the carcase.
Dont worry about how it looks first time round, you'll soon get the hang of it and the deer skins far cleaner and easier once you do.
All the best.
RR