Steve has a lot of ideas on lamb in his books. I particluarly enjoyed the middle east style yogurt marinades you soak the meat in for days and still make use of them; simply unbelievable stuff. Deer depends a lot on the cut of course and you haven't specified what you're getting so I assume you mean a steak. Use any rub or marinade that you would typically use on steak from a steer, just remember that deer is very lean and cooking it much past medium will give you shoe leather. I'd recommend medium-rare. I enjoy rubs of the tex-mex variety on deer w/ cumin and of course you can't go wrong with dkirn's example either.
Another good use would be kabobs. Goodluck and let us know what you decided/how it turns out.