hea twistertail, i dunno but i would take that hind and break it down, reason being the different muscles in the hind require different cooking. if you have ever had a round steak cut from a venison hind which is basically a cross section of the hind you will notice the different muscles and when cooked whether stove or grill some sections will be nice and tender and others tuff. never will the whole steak be consistant. my recomendation is follow the muscles and take it down inseparate the individual muscle sections. the more tender sections you can cut across grain into steaks. from a hind you will get bottom round which is the most tender-steaks or roast, attached to the bottom round is a tube shaped muscle called the eye of round, remove it and pot roast or grind, then is the top round which is not as tender as the bottom but is still too good for grinding imho-roast,sirloin tip on the front has a bit of connective tissue in it-pot roast or grind, on the top depending how the hind was cut you may also have a muscle from the rump which is pretty tender. every thing else you have left once all the fat and stuff removed is grind material. anything which you can use for steak or roast is awesome smoked or bbq. i hunt a bit so i have plenty so i dont mess around with pot roast material i just grind it. so you have the opportunity to a variety. i would say save the top and bottom rounds and the rump if you got it, if you wish grind the rest{if you want to save the sirloin tip or the eye for potroast or stewmeat you could, but that wouldnt leave much grind material} and you could make sausage out of the grind. i have never had fallow so dont know how it compares to whitetail but try making some chili with some grind. as far as roasts and steaks previous posters are correct-venison very delicate meat and anything past med rare will be overcooked. didnt mean to write a book but havent posted in a while (computer broke)and had to get my fix! lol
good luck whatever you decide isnt wrong everyyone has different ideas.