Just butchered a buck yesterday for a friend and he gave me some wonderful cuts.
I tend to keep it simple.
Venison meat is fantastic medium rare or well done in a braised dish.
Anything in between is vile.
Simply salt, freshly ground black pepper, and a little olive oil to cook it in.
145 degrees medium rare, sliced thin.
Make a red wine pan sauce from the drippings.
If you want to experiment with spices and herbs, I suggest first tasting the meat by itself.