I am self taught for the most part with regard to butchering. I have a book I bought once that has charts for domestic livestock and wild game. I'll try to scan one in and post it for you. However, like the other guys just said, all you need is a little experience. To me, the picture never looked anyting like what lay in front of me to cut until I had done a few myself. Then you don't need the book anyway.

Here's a pic. The book didn't actually have the diagrams for deer. It had hog, sheep and beef which are really not any different from wild game in composition. The funny thing is, a rabbit is pretty much made the same way as a deer too. I included a pic of a rabbit prepared for the skillet from this book.

The rabbit has front and hind quarters, backstraps, neck meat and ribs just like a deer, but on a smaller scale. If you can break a deer down to what you see in this pic. you are half way there. The next thing is to dissect the quarters into steak, roast and burger/sausage scrap or stew meat.

I always say, "when tired of cutting steaks, make roasts."