Like Kiwi says: Think rare, or medium-rare at best. Venison is like ducks or geese - pink is what you want. Overcook a venison steak and you can wear it like a shoe. As for the roast, you can either cook the hell out of it (low heat for a LOOOONG time) or roast it as a beef roast, i.e., medium-rare inside. Unless it came from an old buck it should be tender. Either way, rub the outside with a good spice mixture and sear the outside in a big frying pan over rippin' heat, THEN put it in the orasting pan and cook at 375-400 until the inside is 140 degrees (get a meat thermometer)
I love all of God's creatures, properly prepared.