I like backstraps, and most cuts, either steaked or chunked in a pan with butter, salt and pepper. If I get fancy I use North Country steak and roast seasoning from Iron Skillet, just a little.
Also love venison bacon cheese burgers with sauteed onion. Cook the bacon in the pan, cook the onion in some of the grease, cook the burgers in the same pan to rare, top with the onion then with the cheese. The key is to deglaze the pan just before you take them out with a Cabernet Sauvignon and reduce. Pour that over the whole thing, bam!!
Rub a roast with seasoning and wrap in foil over night and smoke a hind quarter roast to 135 degrees, take it out and let it rest. Wrap it in foil and put in the fridge for a day or two if you can, and slice it thin. Best roast beef ever.