See last month's venison cooking tips: must be cooked rare and rested.
Saute mixed mushrooms (and slivers of some Asian green eg gai lan /choy sum/bok choy if you wish) in peanut oil and drops of sesame oil with garlic and ginger.
Add some soy, hoi sin and oyster sauces to taste.
Serve venison and mushrooms.
Sprinkle with fried rice noodles for crunch and cut scallions for some extra green.
Instead of venison fillet, ask for a piece of the thigh called "At." It is half the price of and has more flavour than the fine fillet and barbeques beautifully.
Make Asian venison tartare if your guests can cope with raw meat.