Remove the loins, fore- and hindquarters, and neck. Place in bottom of large cooler and completely cover with ice. Leave the drain plug open so the bloody water can drain out, but keep plenty of ice on it. Let drain for at least one day.
I cut the loins into chops, bone out the hind quarters and make roasts or steaks, roasts out of the shoulders and neck, and keep a big bowl on the side for any bits and odd-sized chunks for chili meat. I don't grind the meat, just divide up the chunks in about 1lb packages. Then I make chili out of about 1/2 venison chunks and 1/2 hamburger meat.
If you run across a pretty roast, go ahead and package that up. You can always defrost it and cut it up later if you don't want it as a roast. Also, if you get tired, throw another bag of ice over the meat in the cooler and finish tomorrow.
Having the meat partially frozen or at least very cold makes it much easier to cut up. And sharp, sharp knives.