I've done deer meat relatively recently (backstrap and leg roasts) on a grill, wrapped in bacon and they turned out fantastic. I grilled them until they felt medium to the touch, I didn't use a temperature probe.
A couple of years ago, my father in law gave me a deer roast. I marinated it in a spicy marinade overnight and I brought it to a coworker's house. He smoked it, along with a brisket and pork butt, and it turned out very well. He just tossed it in along with everything else and took no special precautions and the result was great. If I remember correctly, it was a little on the dry side, but otherwise very good.
Based on my results on the grill and with my coworkers smoker, I'd maybe brine the meat, wrap it in bacon, and put it in the smoker. I'd use a temperature probe and aim for 165°F or so. Due to the low fat content, I'd definitely wrap it in bacon.
