Depending on where the deer was harvested, and how much fat is marbled into, or surounding the meat, venison can be very gamey. Me, I don't mind the flavor, in fact, I prefer a little gaminess in the venison. The leg portion will be rich in flavor as it is a well exercised muscle, but will be tougher as well. To butcher the leg, simply thaw it, divide the muscles into usable groups to make a roast-sized chunk of meat, and cut the tendons that hold the muscles at the attachment points on the bone. Then cut the muscles into usable portions.
The leg will benefit from slow, moist cooking methods, such as cooking with veggies in a foil pouch, with root veggies and butter. Salt, and especially pepper work well with venison's natural flavor. Another great way to use your meat is to grind it with some beef fat. The fat from the deer will melt, and when cooled turn into wax. That just doesn't work for me. I'm not fond of chewing on wax.
The meat can be slow roasted over a fire, but has to be mopped frequently with a good mop, such as you would use on a slab of pork ribs. Venison is great in stews, soups, boiled dinner, shredded for tacos, burritos and such, ground, and made into jerky. I wouldn't use leg muscle to cook as a steak. It would be tough and dry. If smoked over low heat, and then braised, it would taste great. You could substitute the meat and bone for oxtail and make something like Osso Bucco.
I hope this helps.
Seeeeeeya; Chief Longwind of the North
