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You'll need to find the best quality venison available to you. Like any other meat, venison's final taste and nutritional benefits are highly dependent upon its origin. If you can't shoot a deer yourself, then ask questions when shopping around among hunters in season. If the only produce available comes from a supermarket, surely go for the organic variety of it. Try to get something of about half an inch thick regardless of the overall size. The marinade is essential when it comes to game. Think about countries or regions of the world when it comes to spices and flavours. For example, to give it a traditional flair, use about a tablespoon each of shallots, garlic and a very high quality raspberry vinegar together with not-so-cheap olive oil. Cut the shallots and the garlic as small as possible (Brunoise). Put them in a vinaigrette of olive oil and raspberry vinegar, with a generous pinch of salt and pepper. Then rub the mixture on the meat. The rubbing in process is not-negotiable! Let the meat 'soak' in the flavours for about an hour and you are ready to go.
Shop carefully. Make your marinade. Cover the meat with marinade. Marinade.