We've done our own butchering for about 27 years. My dad used to cut up pigs and beef cattle, so he got us started. It takes us about 2 hours to do one deer meticulously, or, if we have more to do (I have two brothers that also hunt so sometimes we get 2 or 3 at a time in the shop)we cut a few corners and can get 3 deer done in about 4 hours. I never cut corners on cleaning the meat and work surface. But we will make more of it burger (someone else does the grinding) and sausage.
You will get much better venison doing it your self with a minimal investment in tools and time. We clean every little bit of junk from the meat: fat, that silver sheath, any exposed or traumatized area, etc., and wipe all the hair and slimy film from it. Those are the things that make people say venison tastes gamey. If you care for it right, it is outstanding.
I suggest you take some time and look through some cook books and see how you want to use it, then make custom cuts to fit what you want.
You may want to make several bags of cubes for things like stroganoff, or cubes and rice. Or, find a good tender cut to slice for fajita strips. One thing I've learned is that when designating meat for small cuts like that, freeze the piece you are going to use whole, then cut it after it thaws. It makes less surface area available for freezer burn, and keeps the meat from losing flavor and moisture. Also, if you don't have a vaccum sealing machine, wrap your cuts in clear plastic wrap first, then freezer wrap paper. The clear plastic wrap clings to the surface of the meat further protecting from freezer burn.
Same goes for the back straps. Unless I'm going to use them soon, I freeze them in sections about 8 to 10 inches long. After they are thawed, you can either cut them into inch thick steaks, or just marinate and throw the whole section on the gril and slice to serve. Works good both ways. We used to make them into steaks then freeze, but they would lose flavor when packaged in smaller, less dense pieces.
We debone everything, ban saws never touch our meat. When you debone the hams, make sure you take that gland out or your could have a foul surprise when you cook it.
If the deer is big enough, don't ignore the flank steaks. I know some people throw them away because they are covered with fat, but take some time to trim them up and you can make a great rolled, stuffed venison roast. You can also use the neck for this on a larger deer. It comes off in flaps, so just clean them up, season them and stuff them with your favorite stuffing (we like hot italian venison sausage with mushrooms, or hot italian venison sausage with roasted red peppers and crumbled blue cheese).
There are a ton of things to do with venison, and if you do a little home work before cutting up your deer, you can make cuts to fit your recipes, and it will be ten times better than the standard stuff you get from the butcher.
Just make sure you have a few buddies willing to help, it's much more fun that way.