Depends on how many deer you plan you do for some things. A hand grinder will do the job if you're just doing one or two a year. If you process yours and your buddies too and end up doing four a more a year cranking gets old. However, you don't need a $300+ grinder for that unless you have the cash and have a need to spend it. Both the Cabela's grinders and LEM are good units. your mileage will vary with $100 electric grinders....experience.
You can get by without a grinder at all too. Some places will charge a few bucks to grind it for you. You can also freeze chunks in, say, 1lbs packages and when you thaw it just put it in a food processor and chop it up. Works fine and most of us probably have one in our kitchen anyway.
For the basics though, I'd say a couple of good knives. I use cheap Rapala fillet knives....a 6" and a 4" exclusively. They're cheap, sharp and work well for me.
Get yourself a decent cutting board. I like the plastic ones that are big. LEM has them, Cabela's has them....that auction site has them for half the cost. I think mine is 18" x 30" or something along those lines. They last for years, you can put a whole quarter on it, carve off what you need to work on and still have plenty of room to trim. Keeps the mess on the Mrs. dining room table down!
Meat tubs are a gem if you can't process all at one time. Even if you can they're still nice to have. Or some big tuperware bowls. I use mine for mixing, short term fridge storage and such.
Vacuum sealer is a must. I will never wrap meat again. These things are simple, easy to use and just plain work. Nothing wrong with wrapping, but by the time you do all the wrapping you'll be wishing you had a sealer. You can rolls of vac bags from that auction site for half the cost of going to the store as well.
A scale if you're mixing anything....bacon into ground ven, bologna, etc. I really like those 44lbs scales that everyone has their name on. Shop around for that as I'm pretty sure they're all the same scale with a different name on the dial face!
You'll need a stuffer if you're making sausage and sticks. That's more advanced though and you might not be ready or interested in that. That also starts into the realm of smokers and a level of knowledge and patience and equipment I'm just not getting into here.
I probably missed some things in all that, but I think I covered the basics. I do all my own deer, my buddies deer and starting next week a pig. Usually we cut up around 6 or so deer a year. I have a #8 Cabela's grinder that's worth its weight in gold. I usually make 100-150 pounds of 'stuff' every winter....summer sausage, snack sticks, jerky, smoked bologna, smoked cheese, smoked salmon, soon to be bacon too. Sometimes I enjoy cutting and processing more than the hunting shooting....I ALWAYS enjoy it more than dragging!