I do this with cuts of the deer or moose, elk, etc, that you want to eat medium-rare, so the hind leg whole or in big roasts, or a section of backstrap. Any sort of red-meat animal will work here, so if you have lamb, goat or mutton it'll work fine.
Mix the salt and sugar together and massage the mixture into every part of the venison. Do this over some sort of tub or container - a baking sheet works well - so you don't lose any. Put everything, including any stray cure mixture, into a large plastic bag or container that will just about hold the venison. Let this sit in the fridge anywhere from a week to 10 days. Turn the meat over once a day.
Rinse off the meat and pat it dry. If you want, you can set the venison on a rack uncovered in the fridge for a day before smoking.
Smoke the meat slow and low - I prefer somewhere between 175°F and 200°F - with an internal probe thermometer stuck in the thickest part of the venison. Do not let the probe hit bone. Smoke for between 2 and 5 hours, or until it hits an internal temperature of no lower than 120°F and no higher than 140°F. I prefer about 130°F.
Let the smoked venison sit on the cutting board 10 to 15 minutes before slicing and serving. It will keep a week in the fridge and freezes well.
Notes
NOTE: I use a 5-pound venison roast just for illustrative purposes. You can do this with anything from a pound roast to a giant leg; it'll just require different amounts of cure and smoke time.