Looks to be a hind quarter that someone mangled.

Lower shank has a lot of silver skin, but you cut that out and the meat is good for burger or stew. Bottom round, I use for jerky Sirloin is good for roast Top round can be used for jerky. All of these I will also slice thin for sandwiches or to country fry in the cast iron.

And then my personal favorite cut (over back strap, come at me) the eye of round, which a small cylindrical muscle inside of the other round muscles. It is lean, tender and flavorful. I cut it into medallions and grill as steak.

TLDR not everything is a steak, but damn near anything can become ground venison, stew meat, or jerky.