Combine dressing/marinade ingredients and mix well. Divide mixture in half.
Place venison in a non-reactive container or zipper-lock plastic bag. Pour one-half of reserved marinade mixture over. Toss to coat and refrigerate for 4 to 5 hours.
Remove venison from marinade, place on a hot grill or skillet (or in a 250 degree smoker) and cook until the internal temperature is 135 – 140 degrees. Allow venison to cool and slice across the grain into thin strips.
In a large bowl, toss together sliced venison, cucumber, onion, tomato wedges, salt, pepper and all but a couple of tablespoons of the reserved marinade. Toss remaining marinade with the noodles. Mound noodles on plates and spoon salad mixture over.
