I've been doing it for years. I use a dry cure.
-5 tbsps morton tender quick
-2 tbsps brown sugar
-2 tbsps pickling spice
Mix ingredients in a bowl. Rub liberally all over a venison roast (neck, shoulder, or 3" thick steaks from rear legs). Put in a zip lock bag, and refrigerate for at least 10 days, maybe a little longer if the roast is really thick. Rinse off and cook. You can just squeeze out the air and freeze it right in the bag if you want to do several for later. Just thaw, rinse and cook.
Makes pretty good pastrami too. Just rinse, coat with black pepper and ground coriander and smoke.