I've been making something along the lines of venison pastrami lately. Tastes good to me.

I make a brine with 1 cup sugar, 1 cup canning salt, one gallon water, 1-2T pickling spice, and 1/2 tsp curing salt (for the regular salt and curing salt, you can substitute something like Morton Tenderquick). Brine a 3 lb boneless roast for at least a week, or up to 2 weeks. Then rinse and dry, then rub with black pepper and ground coriander. Then smoke the meat (I used hickory) until an internal temp of 130. Let cool completely and slice across the grain very thin.