if you are into cooking, i have been getting the hind legs separated out into whole muscle cuts and cooking them as roasts
axis is such an amazing meat that I no longer have the legs or shoulders made into sausage. (unless i am just in the mood for some sausage
Meateater cookbook has a super easy recipe for the roasts using the oven and a cast iron skillet. with a meat thermometer it is near impossible to mess up.
you can also do t-bones out of the backstrap if you like. at 1 1/2" thick they are a great way to enjoy an axis buck.
just some ideas for you