Wow, I must be in the minority, here! We process all our own deer, which is typically between 3 and 8 each season. The tenderloins (small strips inside the body cavity, aft of the rib cage and just forward of the pelvis) are easily the most precious cuts on a deer and should be removed as soon as possible after eviscerating the deer. I see guys leave these in while the deer hangs and when they finally cut them out, days later, they're basically ruined. Terrible thing to do to an incredibly tender piece of meat!
The back-straps are the long, tubular shaped muscles which start at the base of the neck and go along the spine, ending just forward of the hind quarters. These are nearly as delicious as the tenderloins and are frequently removed in one long roll of meat. In my family, these are reserved for special occasions or for introducing "finicky" eaters to the joys of venison!
As for the rest, there are different ways to go about it, but IMHO, the guys above are WAAAYYY too liberal with the grinding! The hind quarters have one rather large muscle that makes an excellent roast, as well as a couple others that are oblong in shape, perfect for fajitas. What you don't keep as large pieces of meat is better cut into chunks, for stew, which saves a lot of time and gives you a good deal more versatility, because you can always grind that meat later, for other purposes.
One excellent recipe is to take 2lbs of stew meat and throw it in a crock pot for 8 hours with a large jar of picante sauce or salsa. Shred meat and get the other fixin's for tacos or burritos!
Some people like to age their venison by letting it hang for days, and in some colder climates, up to a week. In my experience, temperatures are simply not constant enough to do this, unless your deer is in a meat locker at a controlled temp. What we have found is best for more tender meat is to process within a day or two, and then let your refrigerator do the aging for you. You take the meat from the freezer, place it on a plate or tray, then leave it there for as many as 5-7 days, before cooking. This allows for the same biological breakdown of the meat that aging before processing would allow, but does it in a perfectly controlled environment, and doesn't cause the meat to dry out any, in the process. You will know the meat is ready where there is a noticeable amount of blood on the plate or tray...this is a natural by-product of the meat breaking down. This process of cutting the deer up ASAP and using the fridge to do the "aging" helps a LOT with the toughness and gamey taste that some people report with venison. The gaminess is usually from deer hanging too long in temps that got too warm.
We do usually wind up with ~5lbs of grind from each deer and will use this for various types of sausage or other traditional burger uses. We almost always mix this ground venison with the fattiest ground beef, or for sausage, a pork roast with the fat trimmed somewhat. My favorite use of ground venison is in a slow-cooked chili. We frequently double-grind any deer that will be used for regular ol' hamburgers, since it tends to be stringy, if you don't.
All of this processing of venison started because a commercial processor ripped us off. We went out and bought a VHS video (this was years ago) and some quality knives. We used to double-wrap the meat in butcher paper but once we found out how much faster and easier the vacuum packers are to use, and how much longer they will preserve the meat, we stopped using paper. All told, we've spent about as much as it would cost to pay for two deer to be processed, but now save probably $50/deer, even after the cost of the rolls of plastic sleeves used to pack them up. My wife and I can turn a quartered deer into packaged meat in about 2 hours, not counting clean-up. If other family members are around, like my teenage daughter, it takes maybe 90 minutes.
So, long story, short (too late!) don't just grind up your deer...take some time to learn how to actually process the various cuts and what options you have. Venison is delicious meat and deserves the same respect, or more, than a side of beef. It isn't difficult, it just takes a little knowledge and then you can get the exact cuts you want, instead of having a freezer full of non-descript ground meat.