One of the best resources I saw about butchering deer was Steven Rinella’s show Meateater, which had an episode (season six, episode six on Netflix currently) about breaking down the deer into major cuts and options for processing and cooking. My family has generally brought deer to a game processor, but the last two years I’ve been able to process my friends deer in my garage. Biggest thing that helped us was a good table, and even more importantly cutting boards and good knives. You will burn up the edge frequently, so good carbon steel Dexter knives allow you to more easily break down the bigger portions of the shanks into roasts and such and get touched up more quickly. I also don’t recommend getting ambitious about trying to take apart the leg meat by the joint as there is so much cartilage and tendon material it becomes a horrible mess. Rinella’s thoughts on keeping it bone in and whole as a braising item sound more appealing than grinding it for burger and having sinew strands to pick out of the grinding plate. Those are a couple of my experiences with the last four deer we’ve broken down. Wood stove also helps keep the right ambiance. Keep a good cast iron pan on the stove and throw a couple fresh cut steaks down and you’ll wonder why you let someone else do the work.