Combine the seasonings for the meat tenderizer and generously rub over the entire venison roast, covering heavily. Place venison roast into a resealable back and place in the refrigerator.
Let the venison roast cure for at least five days, flipping the bag once daily.
Once the venison roast has cured, remove from the bag and place into a dutch oven pot. Add enough water to the pot to cover the roast and bring to a boil. Then, reduce to a simmer and cover. Simmer for 2 1/2 - 3 hours or until the internal temperature reaches 160 degrees F. AND the meat is fork tender.
Remove roast from pot and place onto a plate. Next, thinly slice the corned venison.
Begin preparing your reuben sandwiches. Heat a skillet over medium heat. Take two slices of rye bread and butter one side of each. Next, place one slice butter side down into the heated skillet. Quickly add one slice of swiss cheese, then top with 2-3 slices of the corned venison. Then top that with about 1/4 cup sauerkraut, then 1/2 tablespoon of Thousand Island Dressing. Finally, place the other slice of rye bread on top, butter side facing up and let cook like you would a grilled cheese. When the bottom bread is toasted, carefully flip the sandwich and toast the other side. Once both sides are toasted and the cheese has melted, remove from skillet and serve.