Wow! Lucky you! Venison can be superb, but part of it depends on what the animal was foraging on. Wild game is almost always leaner than domestic meat, so braising is an excellent choice. Venison is also great in stews and goulashes. These days I would consider trying a bit of it cooked sous vide, if you indulge in that technique, using long and slow cook to tenderize the meat. Here is one person talking about that approach:
sous vide vension