We usually do this one:
http://www.independent.co.uk/life-style/food-and-drink/recipes/roast-cauliflower-with-venison-haggis-and-gamekeepers-sauce-1365942.html
Prefer to replace the haggis with good black pudding though.
For doing the joint, we usually cook it using a meat thermometer to control the cooking. Basically start with the meat at room temperatute, seal the joint thoroughly and all over it in a very hot pan then whack it in a hot oven (about 230C) until the joint is heading for its cooked temperature. For rare we do cook to 50C, then move it into a warm place until it hits about 60C, for medium about 55 and 65 respectively. Top oven or grill above oven is ideal. Cook uncovered or in a loose wrap – the pan seal and hot oven should stop it drying out. Cooking time depends on the thickness of the joint, roughly 5 mins per cm thickness in the oven and same again in the warm oven.
For drinking, we usually avoid a Cabernet Sauvignon based wine as the dry mouth feel from the tannins doesn’t go terribly well with the roast venison (and we can’t afford the sort of Cab Sauv that would go well!) – an Australian Shiraz is usually a winner, or a St Emillion or similar Merlot-driven Bordeaux.