There are some good basic videos and print books out there. I'll try to browse some and find a couple I could recommend. I would watch a few videos, then have a pictographic book on hand for quick and dirty reference. I'll try to boil down a few basic tips to get you started gear and technique wise.
Cutlery and gear: Forschner/Victorinox boning knife. This is first for a reason, as this is your bread and butter tool. Get a 6" or 8" curved model with medium flex and a quality butcher's steel to go with it if you don't already own one. Leave the pull through "V" sharpeners to people who like cutting with dull knives. Keep a couple of other filet knives handy if you have help, you can turn the trolls loose with those to trim grinder meat. You should also have a heavy breaking knife...I like the inexpensive "Old Hickory" model, a stout clip or drop point hunting knife will work as well. If you want to have it all, a quality carving/slicing knife like a Henckles or Solingen will make cleaner steak cuts and be a dandy for carving Thanksgiving turkey, but the Forshcner will work as well. Plastic tubs...Don't need anything fancy, but you should have 2, and a couple of small clean buckets and a couple of 5 gal buckets. Basic sanitation is with bleach water (pre-butchering, allow the bleach time to evaporate from surfaces) and vinegar water (cleaning and sanitizing during butchering). You should have a sturdy table (that you can get some knife nicks in) and at least 2 largish cutting boards (I use roughsawn pine and treat them as disposable as I have a ready supply of these. The rough edges help to hold the meat in place, but will catch and hold bacteria, hence they are disposable). Butcher paper to cover your table/work area and for wrapping cuts for freezing (f you use this method). A few large (2 gallon) freezer bags for your grinder meat, and some smaller ones for stew meat or special cuts. Grinder...most of the electric models work well, if your wife has an upright mixer, there are grinding attachments for them that work well. The hand grinders available at second hand stores etc also work well, but are a lot of work. You'll also want a propane torch handy to get rid of the random stray hairs on the carcass after skinning. You can skin with any hunting knife, an upswept skinning knife will make the job slightly easier. Skinning gambrel and swivel. The inexpensive wrought steel ones work, or you can make your own from a sturdy green ash pole and heavy lag hooks. Get a swivel and clip from your hardware store.
https://www.amazon.com/Victorinox-Curved-Fibrox-Boning-Semi-stiff/dp/B001U57EJ4/ref=sr_1_32?crid=1CU4ARCAF9XHJ&keywords=forschner+boning+knife&qid=1569969050&s=gateway&sprefix=forschner,aps,287&sr=8-32
https://www.amazon.com/Ontario-Knife-Hickory-Butcher-Kitchen/dp/B01EMO1LZW/ref=sr_1_6?crid=NHEW67D871KW&keywords=old+hickory+butcher+knives&qid=1569969180&s=gateway&sprefix=old+hickory,aps,239&sr=8-6
https://www.amazon.com/Victorinox-S...pening+steel&qid=1569969315&s=gateway&sr=8-24
Skinning: Hang deer from the hind leg tendons. Make a cut around the legs, being careful not to cut the tendons. 2 other cuts down the inside thigh to the groin. Try not to rupture the membrane around the muscle as you work these cuts down. Now work the skin loose and down the deer towards the shoulders. You'll have to cut lightly here and there to free muscle/fat from the hide. Use your fingers to get in and pry and pull. A leather glove and a golf ball come in handy to help get a grip. Work down over the shoulders, and cut the hide from the inside of front leg , down the leg to the joint, then around. Work hide off front legs/shoulders and down the neck and cut free from the carcass by severing the neck very near the joint of the skull. You may need a wack with the hatchet or a saw to do this.
Now it's time to quarter. I like to leave the carcass hang as long as possible, and butcher one quarter at a time. Start with the front shoulders. Pulling away from the ribcage on front leg, cut the thin connective tissue from the chest of deer towards the shoulder joint, it will kind of start separating magically. As you get to the joint, you'll have to work the tip of your knife in there a bit and feel for the spot that releases it. Cut free from remaining connective tissue and transfer to butcher table. The larger cuts on the shoulder can make roasts or stew meat, grind the rest. Filet the meat off the bone with your boning knife. Use the point as a probe to find where the bone runs. Try to remove as much tallow and connective tissue as possible. In all steps remove anything bloodshot, foul or otherwise contaminated. Cut/shave until you see good clean red. Even pretty nasty looking cuts will usually reveal good meat with a little shaving.
Backstrap. A video will be helpful first. Starting at the shoulders, make a very careful cut to bone either side of the spine to the hip area. Filet off following the ribs to the flanks and pull the saddles away as you work up. These are your chops. Cut across the saddles into 1-2" thick chops depending on your preference. A slight angle to the cross cuts will produce better textured chops, ditto for steaks. About 15 degrees from perpendicular to muscle grain is perfect.
Hind quarters. These are the most difficult to remove. Plan on making some quality stew or philly meat (quality tender steak cuts you buggered). Lay the carcass on table. Work the hind quarter away by cutting from the belly side towards the pelvic joint. This part will require some figuring out with your knife point to get the joint to pop loose from the pelvis. Doesn't take a lot of brute force, just the right cut. If frustration prevails, expose some of the femur above the joint and use a sawzall. Lay the quarter on your table. The thickest part is your steak area. Separate the lower part at the leg joint (more tricky cutting to get the joint to pop, but you'll get it with some trial and error). The lower part is tough grinder meat, bone out and add to that pile. The upper part contains the femur. Probe with your knife tip to find it's layout, the expose one end and gradually filet it out of the cut with your boning knife. Square this block off on the ends (this is quality meat, put aside from your grinder pile for fajitas, philly steak, stir fry, etc). Now, cut this section across the grain into your desired steak thickness. Then trim steaks of fat, gristle, and small fragments that will disappear on the grill (put these in the good pile also).
I blend my grinder meat with about 30% fat pork. A Boston Butt with a healthy fat capp works well for this. Holds up on the grill and makes good taco and spaghetti meat.
That's the quick and dirty of it. Best if you can work with someone experienced.