Depending on what it was fed, venison can be very gamey, or rich, and beef-like, but with a stronger flavor. Grain/corn fed venison has a wonderful flavor. The backstrap (tenderloin) is very tender, and flavorful.. It should be either cut into steaks, or roasted to a medium rare - 57' C.
Wild venison can have a flavor like lamb, but stronger. It's actually more like goat. Personally, I like the gamey flavor, though I once had a neck roast that was so gamey, it was inedible.
Tougher cuts, lime those from the shoulder, or hid quarters should be slow roasted in a covered roaster, or sealed in foil, and cooked for several hours to a temp of 104' C.
Seasonings that are good with venison include onion, garlic, salt, pepper, Rosemary, Cumin. Sage, Marjoram, fennel, chili powder, and summer savory.
Here's good advise for venison tenderloin -
https://www.fieldandstream.com/story/hunting/rules-for-the-greatest-venison-loin-of-your-life/.
I would go with this sauce:
CUMBERLAND SAUCE
1 shallot, minced
1/2 cup Port wine
1 cup beef stock
A pinch of salt
1/2 teaspoon dry mustard
1/4 teaspoon cayenne (optional)
Zest of a lemon and an orange
1/4 cup Red currant jelly
Freshly ground black pepper
Deglaze the searing pan with the wine, and beef broth. Add the remaining ingredients and simmer until you have a thick liquid. Serve over baked fingerling potatoes, and the sliced venison. Enjoy.
Seeeeya; Chief Longwind of the North