What cuts do you have?
Remember that as a wild critter, it's probably going to be a bit tough, and very lean. Therefore, don't cook it well-done, unless you're braising it. By under-cooking it, it will still be somewhat tender, and moist; braising will keep it moist, and break down the connective tissue so that it's tender.
I have a couple small venison roasts in my freezer. I'm thinking about braising them in my Dutch Oven, with some good beef stock, and maybe some packaged French Onion Soup mix (I know, it's not from scratch, but I've heard it's good).
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!