An overnight marinade in buttermilk and whatever seasonings you like will tame any gamey smell or taste is you have a roast, or loin - or any solid muscle/un-ground venison.
A saute in a pan with some canola oil, onions, mushrooms is a good "base" of flavors. Then - depending on your tastebuds, you can add either some rosemary, or juniper berries - or if you are serving with a pasta side - try adding some capers.
When finished - remove the meat and most veggies - de-glaze the pan with a little wine of your preference, sift in a bit of flour, and a glug or two of heavy cream...stir, bring to heat - and you have a great finishing sauce for the venison.
Ta-Dah!!!