I have not tried this cure with venison, so I am not speaking from direct experience.
A fresh leg of pork is about as different from a venison hind quarter as night and day in terms of amount of fat and the flavor profile of lean pork compared to lean venison.
So if you were to use the cure on a venison hind quarter, I don’t think you would never mistake the finished product as a regular pork ham.
On the other hand, you may like the how it turns out.
I have had really good success making pastrami out of venison hind quarter roasts.