Man, I feel you all the way. I love venison. I eat it over beef all the time!. I cook it for my friends, whom are also hunters, and they love it. Both of your recipes sound incredable, I would go with the Apricot brandy and pepper glaze though. I made my last sort of szechwan with the sesame oil, horsraddish mustard, soy, ginger cracked pepper marinade, and then seared the backstrap on the grill. Served it with red pepper veg, and fried rice.
You da man...