I butchered my first deer I killed with no direction while it was hanging in my garage, and I was very happy with the results. You need a cooler and vacuum sealer. I have since quartered it like hennydog suggests, but I find it easier while it is hanging. After you skin it and cut the limbs at the elbow and knee joints, a lot of it can be done by hand. You will need a knife to cut some of the sinewy fat that connects the muscle groups, but the major steaks and roasts can be done by hand. When you cut into the meat, there is the chance of cutting through a good cut of meat. Take your fingers and run them along the visible muscle seams. Pull the shoulder muscles off to get at the backstraps first. You will see them when they are exposed. You can work the backstraps out most of the way with your hands too. After you get the backstraps out you can start working through the hind quarters where many of the good cuts are. You will see the cuts as you go.

Doing it by hand is slow, and it takes time, but I find it to be the best way to get all the real good cuts out. Ater I get the majority of the good visible cuts out, I slice the rest of the meat off the carcass for stew meat, chopped meat, sausage, etc...

I suggest trying it, it is a very rewarding experience. Vaccum seal and freeze when done. I would suggest a meat grinder too. The burgers are great.