Times and temps are always going to depend upon what you like, the doneness and the texture, and the cut you have. Being in Australia I've not had the opportunity to try moose but I've done roo and venison.
I teat them much like beef cor temperature, but tend to at give them at least double time or more depending on age and species of deer. Of course I have suggested this to many who have asked only to have others chime in with 'you can't treat it like beef because it is so lean.' The lack of fat has no impact on sous vide processing because temperatures are usually lower than that required to render fat.