Bone it and roll it which makes it easy to carve, serve it as pink as you dare. 15 minute a lb in a hot oven and let it rest for a further 15 mins. Slice it thinly and serve with a red currant and port reduction. Takes no cooking and tastes delicious and is always a crowd pleaser.
When I next manage to knock one over I'm going to try and make some prosciutto, that looks really impressive.
If you want to be very fancy you could try fois gras stuffed venison loin carpaccio as a starter as well. Looks amazing, tastes better but again it's sooo easy.