Look at it in sections you have3 to consider;
Choice (steak or roasts)
These come from the following areas on a deer:
1) Tender loins (Can be left whole or butterflied for steaking) Remove these asap as they skin over very quickly and aging is simply not required of this portion.
2) Rear Hams (follow the contours of the muscle groups to seperate your sirloin, inside, outside and eye of the round muscle groups). These can be cut into steak, roasts or ground if you prefer less whole meat.
3) Backstrap or loin chops. These are the straps of meat that border the spinal column and run from neck to rear ham. This meat can be steaked or chucked. I also prefer to butterfly my backstraps on deer sized game but you can medallion them if you prefer.

Grind:
Front shoulders, lower shank meat (front and rear), flank, intercostal rib meat (if you desire), missed meat form the other areas of the deer.

Stewing or simmering meat: (this is optional)
You can use pretty much anything for stewing on a deer. (The exceptions would be flank, intercostal rib meat and shanks)

As mentioned you want to release the meat from the bone first, then just follow the natural contours of each muscle group to get the specific cuts. For whole meat cuts always cut cross grain. If you have a small muscle such as the eye of the round, etc and want a larger grilling steak you can butterfly. To butterfly you simply cut the meat double the thickness you desire and split it in the middle(cross grain)until you can fold it out to create a larger steak(so not all the way through but close). I think for the best meat quality you should always remove any fat, hair,plusas much silver skin and grissle from your choice cuts.

I agree videos and books can be a great tool but the only way is doing it. Remember when ever you process meat you'll have a grind pile so missed portions are never wasted and in time you'll be able to get what you want out of each animal you butcher. Extremely rewarding process and you will enjoy your meat much more I gaurantee as you get out what you want out of the animal.

Best of luck.