"Meat from the hinds legs" of a deer is as broad as having "meat from the hind legs of a cow". As you might guess there are several muscles that comprise the hind leg, some that will be tougher or  more tender than others.
    These include: Top Round, Bottom Round, Eye of Round, Sirloin Tip, Heel of Round, Shank Meat, and (depending how it is broken down) Top Sirloin. 
    The easiest way to cook it is to use the same methods you would for the same cut in beef. Considering you're dealing with  Round Steak, you would want to brown it (coat it with a flour, salt, and pepper mix first if desired) then cover with a liquid of your choice and simmer until tender. [Crushed tomatoes, beef bullion, cream of mushroom soup, Au Jus, gravy, etc.]
    Another way is to put the meat in a Nesco Roaster or crock pot, cover with water, and cook all day until it will shred apart. [It takes me about 6 hours at 350 in a roaster to do 10# - 20#.] Drain the water, shred the meat , put back in the roaster/crock pot, and add you favorite BBQ Sauce and you have just created "Pulled Vension."
    You can also make 3/4" - 1" cubes for stew, 1/4" - 1/2" cubes for chop suey, or 1/4" strips for stirfry.

    If all else fails us it for sausage or burger.

    I have never heard the term "nerve" used in describing meat, I assume you mean silver skin, or connective tissue. Either way it will grind ok when used in burger.

Dave & Ruth
D & R Processing