I agree w/ lleechef. It really depends on the cut. but a little primer for venison: it dries out fast, so if your going to smoke or grill it, marinade it and keep it well basted.
my favorite way to serve deer is to take the loin chops, and soak them over night in milk. then salt and pepper them, bread them, and fry them in a little bacon grease, and have them with molasses and biscuits. A smoked loin with some herbs on it is great as an entree, shoulders & hind quarters seem to do me well to smoke and then cut up for poboy meat. sometimes, you have to pound on it w/ a tenderizer.
I will use the "stew meat" to make sausage, just remember to add one part lard or olive oil for every three parts meat on sausage. for any venison that will be cooked directly w/ minimal seasoning (frying, grilling, smoking), I prefer to soak the meat in milk overnight to remove some of the gamey taste.