If it is a haunch see the link.
If it is the saddle, here is a recipe that is very typical but very good. Red cabbage or any cabbage goes great with venison, just as brussels sprouts go good with heavy pork.

1.5 lb Saddle of Venison with Bones in
3 Tbs Olive oil for browning
1 Tbs tarragon mustard (if you can't find a fancy Dijon with tarragon, you can use a mortar and pestle and mush up FRESH tarragon and stir in a good mild Dijon or just leave out.) http://www.amazon.com/exec/obidos/asin/B000Y4IE82/bge-20 Source for gourmet mustard
1 big carrot
1 medium yellow onion
1 medium yellow beet (you can entirely skip this, not available except at Whole foods, etc)
2 shallots
1 sprig (1/2 tsp) Thyme
1 sprig (1/2 tsp) rosemary
3 Juniper berries (Penzey's Spices, gourmet shops, vital for game but a shot of gin can work in a pinch)
1 Tbs Tomato Paste
salt, pepper for seasoning
Garnish: Lingonberry sauce (Ikea) or you can use whole berry cranberry sauce. Lingonberries are small cranberry relatives and are a constant with venison and boar. Chopped whole cranberry sauce made with sugar and cooked down to a thick gel could work as well.

Method:

For Red cabbage:

1 lb red cabbage
1 small onion
2 Tbs mild veg oil like Canola
1/4 cup apple juice
Sea salt, fresh chopped thyme, caraway seeds
1 sourish apple like Granny Smith
2 Tbs raisins
1 Tbs Butter
2 Tbs raspberry vinegar
1/2 lb uncooked wide egg noodles

Preparation
Season saddle with fresh milled pepper, tarragon mustard and sea salt. Brown in a pan with olive oil. Cook at about 220 degrees F. about 15-20 minutes until cooked. (Egg)

In the meantime, chop onion, root and other vegetables and saute briefly with tomato paste and a dash or two of good red wine. Bring up from pan with a bit of vegetable broth, reduce again and pass through sieve to make a sauce. You can enrich the sauce with a tbs of lingonberry preserves at this point (currant jelly works as well.)

For cabbage, cut into thin strips, chop onion coarsely. Saute ONION ONLY in oil until the onion is glassy. Add cabbage, caraway, thyme and apple juice, cover, 15 minutes low heat, stir now and then. While this is going on, cube apple (peeled), stir apple and raisins into cabbages. Cook a few minutes more. Add butter and season with raspberry vinegar to taste. Cook noodles.

To serve: place medallions of venison on noodles, top with sauce. Place cabbage on side. A dab of lingonberry preserves is typically served as a garnish. If you cook with the whole herbs, you can put them in a bouquet-garni sack and pull them out for a better presentation. (I pick out the twigs.)