I have a piece of venison meat...but which cut is it?

Hi Nwlywed, It seems from your description that it is the rump or sometimes called the cushion especially if it is rounded. You could slice it thinly and cook as steak or you could cube it and make a cerole. Venison is a very lean meat so that cut may not make a very good roast as it may dry out. You could cerole it with fresh carrots and whole baby onions with on mushrooms and add potatoes at the end to thicken and add body. Also a tablespoon of tomato pur�e/paste A dash of red wine if you have some would be nice. If you are using herbs go quite lightly as they can overpower the meat. Long slow cooking is best as your uncle in law suggests. I hope this helps all the best. Rab