deer meat?

Deer are large animals so the meat you get can be from many different parts of the body.  Different parts of the body require different methods of preparation.  For example, the filet is a muscle that does very little work, so it will be tender and require fast high heat cooking to get a great crust with a med rare center.  Tougher cuts, ie parts that do more work require different methods generally low heat for a long period of time.  As far as seasoning that depends a lot on your palate.  Salt and pepper IMO is a must on any type of meat, other spices such as cumin, chili peppers, etc as well as arromatics are great but salt and peppar are really all you need on a good cut of meat.  FYI the less rare you serve the venison the more gamey it will taste.  Marinades don't tenderize meat they only enhace flavor.  Tenderization comes from the type of cut it is as well as how it is prepared.  Over cooked meat no mater what the cut will be tough.  Tough cuts need to be cooked slowly to break down the fats and collagen.

Sounds nice and simple, but that's a brine not a marinade.