I have to say I've now confirmed my favourite cut of venison steak. I normally love the loin or backstraps either as venison en croute, or as medallions. Never fails to impress the guests.
i also like the under fillets, quickly sizzled and eaten on the hoof in a ciabatta or something similar.
but I've just had rump steak of fallow, for the second time in two weeks and it was just perfect!! Better than any beef sirloin, or equivalent lamb cut.
i normally butcher my own deer to lazily produce 2 haunches, 2 loin and maybe one shoulder , and I don't often use the rest. But this time I got a butcher to do the biz and he presented the haunch in a couple of sections, but with the rump steak cut sliced separately. My haunch is one big bit, all or nothing so to speak.
so, here's the question, which bit of the haunch do I do separately to get the rump steaks??