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Butchering a big game animal is a relatively simple task that can be accomplished at home with a few simple tools. Items required are:
• Sharp long bladed knife
• Flexible fillet type knife
• Vacuum sealer and or wrapping paper
Additional items you may find useful:
• Bandsaw
• Butchering table
• Cleanup station
• Knife sharpener
• Meat saw
To begin with there are several ways to butcher a deer - and all have their merits. This is just one method and is intended to be used as a reference but can be modified for your particular needs. 
Step 1
Working on a skinned and gutted carcass, remove the two backstrap muscles located parallel to each other along either side of the outside of the spine. Make a deep incision along one side of the spine right next to the bone with a sharp, flexible fillet knife. This incision needs to start at the pelvis region all the way to the front shoulders. The depth should be all the way down to the rib cage. Much like filleting a fish, pry the backstrap away from the spine and ribs while simultaneously cutting away from the ribs/spine with the fillet knife. When the backstrap is separated, cut it free from the rib meat and lay aside. On the inside of the body cavity there are similar muscles called the tenderloins, they are roughly a quarter of the size of the backstraps, but are equally good eating and should be saved. Fillet both of them free in the same manner as the backstraps. Backstraps can be cut into large section (4-6 inches) for grilling or - steaks or medallions.
Step 2
Remove the front quarters. Since the deer is being hung by its rear legs it is best to remove the front quarters first. Removing them is simple, as they are not directly attached to the carcass by any joint or bone. Simply pull one away from the rib cage and cut between the back of the shoulder blade and the rib cage and it will come free of the carcass. Repeat with second front quarter. These can be boned out with the fillet knife for stew meat and burger.
Step 3
Now is a good time to remove the meat between the ribs, brisket and along the neck for burger and stew meat. Simply stay close to the bone with a flexible fillet knife and remove all bits of meat down to the bone.
Step 4
All that should be remaining at this point are the two hindquarters. Tie one hind quarter off to an overhead rafter or other support and remove the gambrel out of both quarters. Now the entire deer is hanging from the tendon on one hindquarter. Start with the loose (non-hanging) quarter and make an incision between the pelvis and main quarter. When this cut is made all the way around, bend the quarter backwards and the hip socket will pop free. A little trimming of the remaining sinew and meat should free the quarter entirely. Lie this quarter of the butcher table and repeat the same process with the last remaining quarter.
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Step 5
Using a saw remove the rear legs below the hocks. Now is the time to decide what cuts you want from each rear quarter. If you have a bandsaw it is easy work to cut the upper quarters into round steaks and roasts. If you don't you will have to fillet the upper quarter above the knee joint of the main femur bone before cutting into round steaks and roasts. The muscles of the lower rear leg are often tough and sinewy - this meat is best used for stews and ground burger.
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