I butcher my own elk and deer, and really just stick to I guess what you'd call "primal cuts". I break things down by really just separating the individual muscles. After getting all the silver skin and fat off of those whole muscles, they just get packaged and frozen, as you dont really need to do much more with them. The only steaks I really do are out of the backstrap. We do alot of jerky, but man it goes fast, I almost hate to do too much of it. Last couple of years, I have been doing a jerky with Korean gochujang sauce that everyone thats tried it has loved.
I will usually grind the front shoulders, but occasionally, I'll just separate the shoulder into 3 pieces, as 3 bone-in roasts. Backstrap and tenderloins always go on the grill, or a hot cast iron, to the rare side of medium rare.
A few of my families favorites have been these:
Grilled heart wrapped in bacon. Depending on where I'm hunting, my son and I rarely get home before this is already devoured on a campfire!
Slow cooked shanks. I know, I know, all the meateater hipsters ever talk about. However, I've been doing these way before it was the hip cut of meat! Oso Buco (thick part of shanks cut into cross-sections) has been in our recipe bag for years. For deer and antelope, I like keeping the shanks whole, and just zipping the bottom and top of the bones off with a saws-all so the marrow has a chance to come out. Ive done many different variations on this, but if you cook them low and slow in a crock pot or in the oven for 6 or more hours, its going to be delicious regardless of what you do.
Another often neglected cut, that gets alot of love in my house, is the neck. Cooked long and low in a stew of red wine, vegetables, homemade stock, etc cooked pretty much all day, until its just fall apart tender, is pretty hard to beat. Ive had neck from big bucks in the middle of the rut, to little yearling does, and its always been good when done this way. In the field, I just butterfly off each side of the neck and roll it up and truss with butcher twine to get an even "package" to cook. For elk or a really big buck, you can get 2 pieces off each side of the neck like this.
All in all, my freezer is basically organized into 3 sections - Steaks/backstrap&tenderloins, then Roasts and primal muscles, then grind. I also save bones for making stock.
I love doing unique and different things with game meat as well. I'm doing up some pemmican right now from this years elk. I've done pate from liver a few times. (turned out really good but wife and kids didn't like it) Tongue for tacos is always a hit as well!
Get a couple cookbooks, Julia Childs and Cooks Illustrated or probably the most useful in general terms of classic recipes you can build on or experiment with. Cooking with wild game for me is really one of the biggest enjoyment factors I get from the whole experience.