I usually have no pre-set amounts and cook off the cuff. Here it goes!

Cut some trimmed backstraps into 1/2" thick slices and pound gently until 1/4" thick season with salt and pepper, dredge in flour and shake off the the extra flour.
In a skillet with some olive oil and butter saute' the venison for a couple of minutes per side. remove and put on a plate.
Next saute' some onion or shallots and some garlic until just transluscent then add your mushrooms (any kind will so but wild shrooms are best). At this point I add some herbs (thyme,basil work best)
Add a little brandy/cheap cognac and stir well.
Next add some beef stock or chicken stock and bring to a boil.
Once everything is bubbling nicely crumble in some blue cheese and stir.
Put the venison back into the skillet and let it all come together and serve with your favorite starch (potatoes, noodles or rice)

The amounts here will vary depending on how much you're making. I eyeball everything and it's really hard to screw this up!