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@dancing james
Fresh bambi - how much? if its a haunch enjoy the steak on its own
I was taught by some norwegian friends to slow roast venison joints in cream - with plenty of salt and pepper - possibly some bay leaves and juniper berries as well
keep basting it in the cream, when cooked leave the meat to stand (hopefully some of the cream will have stuck on to it as a bit of a crust, but clear out the pan juices with a bit of white wine or sherry
serve with roast spuds and veg
venison is very lean so tends to need some fat to help it cook