I just finished butchering one last night. I got the deer on Saturday.
Get a good knife, hacksaw, and clean container to hold all the meat.
1. hang the deer by the back legs.(make cuts between tendon and bone.Insert a stell rod or gambrell through both)
2. skin the deer down past the neck
3. cut down along the spine(both sides)from the hip to the neck. Remove the backstraps buy cutting along the ribs or by pulling the meat away.
4. cut out the insde loins if not damaged.
5. grasp front leg and cut at shoulder cartiledge. Repeat for other leg.
6. cut all meat from the neck area( can use as a roast if cuts are large)
7. cut away the rib cage at the hip(reducing the weight)
8. place both hind 1/4' s butt down on flat surface and cut both sides(end to end) 2 inches or so from the center. Your cut should be even with the hip/leg socket. Stick the tip of the knife into the socket and cut the tendon holding the joint. This will free the 1/4. Cut remaining meat from the rump area.
9. cut off legs where muscle begins.
Now you have a big container of meat. If its late I usually store it in the fridge for no more than 3 days.
Try to remove all fat, membrane and bloodshot meat first.
Use the front shoulders for stew or ground meat. cut and cube
Cut the straps about 3/4 inch thick removing the shiny membrane first.
Cut the hinds by following the bone. this will give you 2 big chunks of meat. The bigger muscles can be seen. You can seperate these pieces and use these for your steaks or even a roast. Use all reaming meat for either stew or ground meat(cut and cube)

I too use Ziplocks...They work great for the ground meat.
I have done at least 50 deer this way and works good..Just take your time. The more you do the better and faster you will get.

Good luck!