Venison joint question

Anyone have any experience with cooking one of these?
My neighbour just came back from visiting her mom, usually returning with a really nice piece of pork that I cook up the Sunday before we all have to go back to work.  This year though, it seems as instead of pork, she has sent us a joint of venison instead.  (Mistake on her part I think, but seeing how she lives near Newcastle, kinda hard to get it back to her.)
Having never cooked one before, I'm open to any suggestions. 

Thanks in advance!

I always say you can pretty much treat it as if it was lamb, for a leg, say 25 mins per lb/450 g at 180°C (350°F) gas mark 4, plus 25 minutes.

But here is a page of roasting times

http://www.askthemeatman.com/deer_cooking_times_and_methods.htm

Which pretty much agrees with what I wrote above.