Venison round steaks are what happens when someone with a band saw takes a hindquarter and cuts it—bone, roasts, and all—perpendicular to the leg. The end result is 1- to 1-1/2-inch-thick bone-in steaks containing slices of all hindquarter roasts and everything in-between.
Unless you personally own a band saw, this is something you will have to request from your processor. This recipe, however, and its methods, will apply to any venison steak you cook. The only difference: Round steaks come with a
