Welcome to the site Fivedollardog, there's lots of threads on it here in fact one on this page. Youtube has lots of info also, i have a good book i bought years ago titled "Dressing & Cooking Wild Game". It goes into all the cuts. As far as the front shoulder i use all but the chuck tender for ground burger, and the rear quarter i take the top,bottom round, the sirloin and eye of round out for roasts and steaks, i freeze them whole so i can decide later what to make them into. I add a little pork meat 10% to my ground venison sometimes, but usually leave it pure. Some guys grind the whole thing into burger so it's kind've up to what you will eat the most of. I can tell you it's fun & satisfying butchering up deer every year.
Last edited by gjersy; 01-08-2016 at 10:03 PM.