My in-laws had the good sense to befriend some hunters, which has happily resulted in my getting some packages of frozen venison. I've got a couple of pounds of ground meat, which I like to make into meatballs, and a chunk of unground meat which I'm unable to identify, and therefore don't know what to do with.
My limited game-meat experience tells me that like many commercial meats, game cuts fall into two categories: the tough and the tender parts, each with entirely different cooking needs. My instinct is to think it's stewing meat (why would they give the loin cuts away?) and treat it accordingly. But is there an easy way to tell, without sending it to some ruminant processing laboratory?