When home in the USA, I like to smoke venison (and most other red meats) over a mixture of 80% pecan wood and 20% mesquite wood at a temperature of 200F or so with the base of the fire in the pit being 27 inches below the grill, with a covered top about 12" above the grill. Time required varies depending on the meat but it takes a lot longer than doing it on gas or charcoal type barbeque pits.

Before putting it on the pit it gets sprinkled with salt and black pepper and paprika, and in season may have diced jalapeños, cayennes, or serranos, or garlic or onions thrown on top.

Richard.

PS...
Note to native Australians on the forum, don't try this.
Note to native Texans, Mexicans, anyone from South America or the Southwestern USA on the forum: this is mild and you may want to have side dishes with more peppers.