Butchering can be as non-complicated as deboning all the meat and taking it in to be made into burger mixed with beef and sausage. Some of the deboned meat can be packaged for stew. And cut some steaks off the hind quarter and I also cut away the loins for stew. This is what I do. And as I debone the meat, I immediately place in large bags and cool in the freezer. Quick cooling of the meat is important. This is very simple and after the meat is mixed with beef at the butcher for burger, one deer can go a long way. I don't freeze the meat, but get it to where it is just starting to freeze when I take to the butcher. One may also grind their own burger - I have done this in the past as well. The reason I like to have the butcher grind the meat for burger is that they can mix in beef trimmings and also their grinder can handle the fattier deer trimmings that will often plug up my meat grinder (and then I have to unclog the grinder and clean it up). An option if you grind up the burger yourself that works well is to not grind any fattier or sinew meat but separate it out and take it in to the butcher for sausage - then only grind the nice fat-free meat. We found that we made better use of the burger than the sausage so I just started taking all the deboned meat in for burger.

If you want more in-depth methods for different cuts of meat and info on dressing a deer out and butchering, see this page at http://www.deerhuntingbasics.com/tracking-gutting.php