Summarize:

With a very sharp boning knife, remove fat, cartilage, and any bruising, discoloration and dry spots that result from the aging process. Much of the toughness or undesirable gaminess negatively associated with venison can be lessened by removing these parts. The meat is at the perfect stage for butchering, which will also save time down the road when you're ready to defrost it and get cooking. If you have a meat grinder, take this opportunity to grind the neck and flank muscles for sausage or ground venison. Cube the shoulder meat for stewing or leave it whole for slow roasting. Cut steaks 3/4 of an inch thick, across the grain. In labeled meal-sized portions, pack the meat into plastic freezer bags. Squeeze as much of the air as possible out of the bags and that the bags are sealed tightly before placing them in the freezer. Don't forget to date the meat. Meat procured this way is all-natural, healthy, and hormone free.  It should remain good for at least a year.
Prepare it for freezing. Make the cuts you'll want to eat. Freeze the meat.