How to Make It
In a mini-processor, combine the garlic and ginger and puree until fairly smooth. Transfer to a medium bowl and stir in the yogurt, cream, lemon juice, cayenne, black pepper, garam masala and caraway seeds. Add the meat and turn to coat. Let marinate at room temperature for 1 to 2 hours.
Light a grill or preheat a grill pan and oil it lightly. Using a rubber spatula, scrape some of the marinade off the meat. Thread the venison onto 2 parallel skewers, keeping the meat slices as flat as possible. Season the meat with the salt and grill over a hot fire until browned, about 3 minutes per side. Serve hot with the Stuffed Tandoori Potatoes.