Main thing to consider when cooking venison is that it has no fat to speak of. So if it's roasting joints then a marinade plus some bacon larded is a good idea. I often start the joint off larded with bacon and wrapped in foil, then take the foil off for the last twenty minutes. Remember also to rest it properly. If you overcook it you will be able to re-sole your shoes. Medium rare is what you want to aim for.

Steaks are beautiful

Great in casseroles but it's not really that time of year yet.

Venison haggis is also excellent.