Heh, I had one **** of an adventure last winter with a frozen venison loin.
I'd never tried cooking wild game before, but I'm the resident foodie among the the roommates. So when one of the girls started stuffing the one freezer between the four of us with vacuum-packed venison from her uncle, it was up to yours truly to dispose of the biggest (and therefore hardest to store) chunks.
The pack was labelled innocuously with "LOIN" written across the front with a Sharpie. The inner contents were as dark a red as I've seen, and the structure of the meat impossible to identify thru the... blood?... it was packed in.
Figuring it was either chops or a whole boneless loin, I'd planned on grilling it with some butter and garlic. Two days in the fridge, it's all thawed and ready to open.
Clearly I'd made two mistakes in my planning.
1. Apparently someone likes stuffing venison chops.
2. A venison loin isn't that big around.
Yeah, chops cut for stuffing, and almost small enough around to fall thru the grill onto the coals.
This isn't gonna work.
Okay, okay... What's a default? Tender cut of meat, large surface area for volume, so high heat. But can't grill it.
Aha! The wok!
I don't know if anyone else on this side of the planet has tried stir frying venison. A quick pantry raid turned up water chestnuts and red bell peppers. Garlic, sesame oil, fresh ginger, soy sauce and some cheap red cabernet built up the sauce along with the juices. Somehow, with the white & wild rice my roomie had made, it actually turned into a pretty good meal.
The rule stands, I guess. When in doubt, fry.