I haven't had any in a while but I usually separate the muscles in the back legs and sliced then crumbed like schnitzel they are excellent!
I use the individual muscles for that, steaks, casseroles, curing and air drying.
Shoulders I normally mince.
They usually have a hole through them so I just cut off the good meat.
Backsteaks cooked quickly and still rare are amazing!
Searing the chunks to seal before casseroling helps keep the meat moist too.
Must get out in the woods next weekend...