cold smoked venison haunch help please

I often run into the issue of not knowing what I want until I know what is possible.

I have a 5 1/2 lb venison haunch. Bone in. I read somewhere about lymph. I think that is still in.

I would like it to have a more even smoke penetration than I would expect a plain hot smoke to give.

I would also like reasonable keeping qualities so it can be carved off the bone like a ham over a good period of time.

And something to give it an interesting taste other than just smoke.

I know nothing. This is a toe dipping exercise. So something not too complicated that is likely to yield an edible result.

I assume the longer cure gives better keeping properties and long slow smoke gives good penetration.

As I said this is a cold smoke so somewhere there will need to be cooking or hot smoke. Think cooking may be better since this again, I assume, leaves a more even smoke taste though the cut.

Once I've done one then I can think about individual processes and ask/read with more idea what I'd change next time.

Cheers FC