IMHO, rule #1 - don't bother with a deer roast. They are a pain to cook properly. 99 times out of 100 if someone says they don't like deer meat because it has a funny aftertaste, they've had improperly cooked deer roast.
We do our own deer processing anymore. That way we know how the meat has been cared for. Gut it as soon as possible after getting it, skin it as soon as you get it home, let it hang in a cool and dark enviroment for a couple days. Tenderloins come out soon as it gets skinned, then we usually grill 'em up that night.
Backstraps (aka the sweet meat) get cut out after it hangs and turned into butterfly chops. Everything else gets cut up for stew meat, processed meat, or ground meat.
Butterfly chops get pan fried with cajun spice usually. Ground meat gets used for everything that you'd use beef for, but like someone mentioned you have to be careful, because it has no fat it can dry out. Steaks get cubed and used for stews, shish-kabobs and the like since none of us really care for a deer steak here. The stuff we grind up for the processed meats gets combined with beef or pork fat depending on what we're trying to make and what flavor we want. We make hot dogs, kielbossi, hot cajun sausage, jerky (made using ground meat and seasoning rather than slicing a steak), and hot stick. We make up all the processed stuff then spend a day or two smoking it.
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