Need some advice for the venison saddle fillet that's currently in my freezer

[SwedishMike]

Hi there,

The other day I picked up a 470g (16.5oz) piece of venison saddle fillet from the local farmers market.

The idea I'm having for it is to smoke it, slice it thinly and serve it with a celeriac remoulade.

So far so good, now for the tricky bit. What should I do to prepare it?

I'm sort of thinking of cold smoking it and serving it a bit a la carpaccio but is that even doable?

Any ideas and advice in regards to curing/brining etc are warmly welcomed.

Thanks in advance, Mike