Great advice already posted. Youtube is a great help. I especiialy like the McClendon Meats series of videos as it does not require cutting through any bones. Really an easy process and he walks you through all the cuts from when the deer is hanging right down to the individual cuts prior to packaging.
Also works great for aging purposes. Get the meat off the bone, place in Cabela's game bags and in a large cooler. Open the cooler vent, placed on an angle and keep replacing the ice. Melting ice drains the blooad away from the meat and the tempurature inside the cooler is in the mid to upper 30's. Works great if you do not have access to a controlled environment for hanging or need to travel a distance.
I send all my burger through the grinder twice (double ground), as it seems to remove an extra fat or sinure I may have missed when trimming. My whole fanily participates as the meat can be brought inside and done around the kitchen table once deboned.