I made some corned venison and it turned out pretty well for my 1st attempt.

Venison roasts
4 cups water
1 cup Morton's tender quick
6 bay leaves
2Tbsp minced garlic

Bring the brine to a boil for 5 minutes, then let cool to room temperature. Place the roast in a 1 gallon plastic bag and cover with the brine. Remove air from the bag and place in the refrigerator for 3-7 days. Larger pieces need more time to cure. If you are going to error then go with the less is better, since the longer it is in the brine the saltier it will be. I brined mine for 4.5 days.

Remove the roast from the brine and place in a crock pot, cover with fresh water, and cook for 3-5 hours. Don't boil it or use too much water or it will be shredded or all of the salt will get pulled out.

Eat hot or let cool and slice thin like roast beef. Mine turned out great. Enjoy.