Rinella's book is pretty good, I thumbed through it. Could go a little more in depth into specialty cuts but it covers the basics pretty well and has good pictures.
Here are some of my suggestions from experience:
-Practice, just cut every chance you get. My first deer I did myself in college to save money after going to a butcher all my life. I had no clue what I was doing and it took me about 8 hours, but I loved it. I didn't even have a grinder, I did old fashioned mincemeat. I still get faster and better with each one. You'll develop your own routines and learn what cuts you prefer.
-Use sharp knives, makes trimming silverskin so much easier. Make sure you're using a knife with some flex, I don't own a proper boning knife. I love my 6" fillet knife.
-Shanks are amazing, learn how to braise them and never foul your grinder again. They have become one of my favorite cuts of meat although it's an apples to oranges comparison with backstrap.
-Keep pre-freezer processing to a minimum. \If you want to process further into roasts or stew cubes, do it when you get it out to cook it. You can turn a roast into a steak but you can't put steaks back together.
-"Grade" out your trim for burger. By this I mean I separate my trim into two grades. The prime stuff, with very little sinew, goes into one pile, these make burgers and meatloafs...less processing and seasoning at cooking. The lesser grade, not gross stuff, but just more sinewy, that's better slow cooked like in chilis. I actually freeze the trim and grind it fresh when I want to eat it, but that is just me being picky and not 100% necessary.
-Keep the meat good and cold before grinding, almost frozen is perfect. Goes through so much easier with less fouling.
I ran across this pictorial and have sent it to a couple friends looking for instruction, it covers the basics well. It has a good picture of what you should end up with after cutting the hams into the muscle groups.
http://www.ohiosportsman.com/threads/butchering-your-deer.38990/