I hang it from the neck, skin it, fillet out the back straps, cut the shoulders off (easy, just move them a bit and you will know where to cut), the take the hind quarters off (more difficult than the shoulders, you have to find that joint at the hip and cut the cartilage). Try to do it all with a knife (other than shortening the legs, which I do with a metal blade in the reciprocating saw).
IMO, skinning it is the hardest part. I start the neck, then tie a little rock under the skin and hook it to a come along and another tree. I make it tight, then help things along with my knife. (I usually have to do it alone, and you need about 5 hands).
Unlike beef, a saw will smear bone marrow and fat on the meat which will degrade the taste.
I make my backstraps steaks about 4" long, and grill them rare/med rare. Don't over cook venison steaks, it will become very tough.
A marinate with sliced ginger root, olive oil and kikoman (etc) will remove any gaminess. (plug ginger root is good for ya)
