If you’ve broken down a deer hind quarter, you’ve likely found yourself holding some of the most underrated cuts in wild game butchery. These would be the venison round steaks.
This trio of lean, versatile muscles (top round, bottom round, and eye of round) doesn’t get the same love as backstrap or tenderloin and often gets turned into ground venison. But with the right prep, they deliver phenomenal results. And I personally think they make for better steaks than the backstrap.
Below, I’ll break down each cut: how to identify it, trim it, and cook it. Along with helpful photos and tips from the field.
What are the Round Cuts on a Deer?
The “round” muscles come from the hind leg. Specifically, the upper portion of the deer’s back leg. These are working muscles, which means they’re lean, dense, and often overlooked. But when handled properly, they’re incredibly rewarding.
The 3 Main Round Cuts:
- Top Round: Largest and most tender. Excellent grain profile. Requires a bit more trimming than the bottom round.
- Bottom Round: Only slightly tougher than the top round. It also has an excellent grain profile. Resembles a lean beef steak with minimal trimming.
- Eye of Round: Lean, round, and log-shaped. Very little trimming is needed.
Photos of the Round Muscles
Each of these cuts has its own look and texture. Here’s what to look for:
Top Round – Before & After Trimming
All trim from the top round will either be ground or used in a soup or stew.
Bottom Round – Before & After Trimming
As with the top round, all trim will be utilized by grinding or adding to other dishes.
Eye of Round – Before & After Trimming
Venison eye of round needs minimal trimming.
Muscle Fiber Close-Ups
The picture shows the grain structure of the top/bottom round (pictured first) and eye of round (pictured second). As you can see, the grains run diagonally on the top and bottom round. The grains of the eye of round run vertically, from top to bottom.
Venison Round Steak Cooking Tips
Lean meat, such as venison round steaks, requires proper prep, cooking, and slicing to truly shine. Here’s how to treat each cut right.
Top Round
- Best Options: Thick steaks, roasts, venison fajitas, venison jerky, or ground into deer burger.
- Alternative Cooking Method: You can also braise low and slow. But it won’t be as tender as cuts from the shoulder, neck, and shanks.
- Tips: Portion into two medium-sized steaks or cook as one large steak. Truss with butcher’s twine for even cooking. Sear hot and fast and finish in a low oven. Reverse searing is also a great option.
Bottom Round
- Best Options: Cook as one large steak, tenderize for fried venison cube steak, slice thinly for venison stir fry or ground.
- Alternative Cooking Method: The same as for the top round. You can braise, but the results won’t be as great as with tougher cuts from the deer.
- Tips: Slice into small portions and tenderize with a mallet or cube. Cook hot and fast and top with homemade deer gravy. If cooking whole, truss for even cooking as with the top round.
Venison Eye of Round
- Best Options: Leave whole or cut into medallions and pan-sear. Wrap the bacon around the meat and cook in a skillet on the stovetop. I usually treat these exactly like a venison tenderloin.
- Tip: Avoid trying to roast this cut in the oven. Its small size will usually lend to overcooking.
How to Slice & Prep
To get the most out of each round muscle:
- Use a sharp knife: Clean cuts preserve structure.
- Cut across the grain: This shortens the muscle fibers and makes the steak more tender.
- Truss steaks: Butcher’s twine helps the steaks cook evenly and present well. It’s also a good way to visualize the portion sizes before cooking.
Tips for grilling Venison Round Steaks
As with all of the venison steaks that I cook, I use pretty much the same techniques. Below are a few of my best tips. For a deeper dive, check out my guide on how to cook venison steaks.
- Cook large steaks. Portion the steak into large portions or leave whole. Smaller steaks will overcook before you achieve a nice char.
- Cook hot and fast: Use high heat and don’t overcook. Medium-rare is best.
- Marinate and baste: For added flavor, use my popular venison marinade or Thai steak marinade and baste while grilling.
- Rest before slicing: Let the meat rest for 5 to 10 minutes to retain its juices.
Venison Round Steaks FAQ’S
- What are venison round steaks best for?
Large steaks, venison jerky, fajitas, cutlets, and grinding. - How do you tenderize deer round steaks?
Slice across the grain, pound thin with a mallet, puncture with a meat tenderizer, or braise. - Can you make jerky from venison round steaks?
Absolutely. Top and bottom rounds are ideal for dehydrated and smoked venison jerky strips. - Are venison round steaks tough?
It can be if overcooked or sliced wrong. Cook to no more than a medium rare internal temperature and slice against the grain for the most tender results.
Recipes to Try with Venison Round Steaks
Lastly, if you need any help or have any questions about these cuts, feel free to send me an email or message me on Instagram @Larry__White.
