I keep things simple but I have a handful of family favorites that I rotate through the year depending on what cuts we are eating. They include broiled backstrap with mushrooms and garlic, BBQ deer sandwiches, venison pot roast over mashed potatoes and veggies, tenderized fried tenderloins, deer summer sausage,and a thing I call cowboy trail food. There are a few others but these always go over well. I'm happy to share details on any that sound good. Again, most of the recipes are straight forward and the success is in the subtle things.
The real key to your recipes is the care and butchering of your deer. Field dress right away and begin to cool the deer as soon as you can. I am an advocate of getting the hide off and putting the meat into coolers right away. If you are going to use a local butcher, I'd get the deer to him ASAP. Some hunters hang their deer for days. I do not. Also, get some ideas on what you want to do with your deer in the kitchen so that you can provide specific instructions to the butcher.