I like to put all of the edibles on a garbage bag on any flat surface I can find. Here's a picture of what you should have, along with the tools you used to get it. At the top are the backstraps, then the two shoulders, the neck, and the two hind quarters. The knifes and sharpener are there, and I have more detail on them below.
At this point, you can either cut up the meat from the legs, or store in the fridge and age, or freeze. Here is a hindleg I've wrapped with saran wrap to age in the fridge for a few more days (it was too warm to hang for long).
Here is pretty much everything you would possibly need. The bonesaw on top isn't really needed for this point, but it was there :) The cutting board is a new one, as I broke the other cutting board between deer! The second knife down is a fillet knife, then a Cutco knife, then a Pampered Chef $1 paring knife. The yellow object is a knife sharpener I really like - it's got a coarse and a fine side, and it was all of $5. Choose a sharpener you like. A dull knife will make this process a lot more difficult, and you will run the risk of hurting yourself!
This is a hindquarter. There are two obvious muscles, carefully make a cut between them on the white part, that separates them. The film over the muscles will separate, and you can start feeling your way between the muscles.
You can pretty much peel out the muscles going around the hind leg. Continue on until you free all the muscle groups. You should not have to actually cut through a muscle. Just separate them out. Deep inside, you'll find all the bloodvessels and "stuff". All of that can be trimmed out.
Now for the super tasty part - the backstrap. The easiest way I've found is to cut it almost in half with the fillet knife, and then before cutting through, turn the knife sideways. The goal is to fillet the tough silverskin off the back of the meat. Use the fillet knife to do this.
You can leave these whole, or cut into 1" steaks - I usually cut into steaks, and freeze a little over a pound per bag.
The neck is very easy to take care of, and it's a pity more people don't use it - it's the best crockpot cut there is, and the easiest to trim!
To trim up, just cut through the line where the muscles around the windpipe and esophagus are. This show shows the one side cut off.
This is what you get with the esophagus/windpipe section cut of.
I filleted off the big hunk of fat on the neck, and most of the bloody film. It does not have to be as clean as the rest of the meat when it comes to the silverskin and fat - this is the only piece I am lazy on. To cook, put it in a crockpot with some potatoes, onions and carrots, some pepper and salt, maybe some beef broth, maybe some home canned tomates, fill with water and let it go on low all day long. All the little neck muscle pieces will fall apart and you'll end up with a load of bitesized meat in a yummy stew.
This post is linked up to the :The Simple Lives Thursday Blog Hop #126