Venison haunch is the most versatile cut from a deer carcass. It can be turned into, roasts (bone in or boned & rolled), steaks, diced or any minced products (pure lean mince, sausages & burgers). 
Venison haunches vary greatly in size from a small Roe Deer, yealding haunches of approximately 1kg to a big Red Deer stag, yealding haunches of 10 to 12 kg! Clearly the small Roe Deer haunches are better suited to providing a small to medium roasting joint (average family size). However the larger haunches from Red Deer offer more options. Once boned and the steaks removed from the rump a haunch can be devided into three main muscles, the top side, silverside & thick flank - all can individually make a fantastic roasting joint but the topside and thick flank also make some wonderful steaks.
The individual muscles from the haunch are also good for home smoking!
Due to the fact that venison is such a lean meat, one has to take this into consideration when cooking. We cook our steaks as fast and as simple as possible, either pan fried with a little olive oil and butter or on a very hot griddle or bbq (better to rub a little oil & seasoning onto them before cooking).
Anne cooks our venison roasts plainly, lightly seasoned with no marinade (but that is a good option), in a covered dish with a enough water to cover the base of the tin - this ensures that it stays moist. I tend to make our casseroles myself in our slow cooker, throwing in a mixture of vegetables, mushrooms, mixed peppers and red currant jelly and an oxo cube.
Make sure that it cooks for at least 6 hours --- fantastic!!