I have used 3 of the 4 hind legs of the 2 deer taken this year for deer steaks. I cut 1 inch thick slices, and then thaw and marinate as described

http://food.ivillage.com/cooking/0,,d0p,00.html

For the deer steaks[/b], trim off any visible fat, which can have a very strong flavor, then marinate. This will help to tenderize the meat and to tame some of the game flavor. My absolute favorite for deer steaks is a teriyaki marinade:

1/4 cup oil
1/4 cup soy sauce
2 tablespoons ketchup
1 tablespoon lemon juice
1 tablespoon vinegar
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 teaspoon garlic powder
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Mix all together and put the meat in at least 8 to 12 hours ahead of cooking. Turn a couple of times. The tougher the meat, the longer you marinate!

I love steaks, and venison steaks are no exception.