Venison is quite dry meat, so yeah, adding some fat makes a difference. Ie, oil, pork or creamy sauces.
Venisons own fat is appalling, not even birds eat it. So one is well advised to cut it away..
One can make:
-a nice carpaccio from frozen tenderloin
- a nice rosee roast beef, nice as a cold starter too
-sirloin can be smoked, carpaccioed (lol) or made in tartar even. Steaks are great too.
-flanksteak, neck, osso bucco all fine in stews and carsseroles too (dark beer goes well here too)
-minced meat, one can add a bit sour cream in the mix, if too dry.
-not forgetting BBQ, pulled venison, burgers etc..
Venison goes well with gamey spices like juniper berries, thyme, rosemary, bay leaves, dark sauces like red wine sauce, root veggies, also all kinds of berrry condiments, jellies and jams are great, like cranberry, rowan, gooseberry, lingonberry.. Salty pickled cucumber cubes, all pickles really..
If you get the bones, roast them in the oven and make a wonderful diy meat stock, with trim cuts, and some roasted vegs..