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To make the salt paste, pound the dry ingredients in a mortar and pestle until fine. Then add the liquid and combine to a smooth wet paste.
To make the salsa. Place all the ingredients on to a medium heat BBQ and char until tender. The tomatoes will only take seconds while the onions and garlic will take longer.
Place the char grilled tomatoes into a bowl then squeeze the shallots and garlic into the same bowl. Peel and chop the chillies and add to the bowl.
Season with salt, pepper, the vinegar and olive oil and reserve to dress the meat.
To cook the meat make sure that you have a hot fire with a good coal base before you start to cook as the heat needs to be hot enough to roast the meat. Then simply thread the haunch of venison on to a thick metal skewer (I used a crowbar in the show) and secure with wire so that you can turn the meat with out the fear that it will fall off
Place the meat over the hot coals and brush with the paste. Allow the meat to brown and give a nice crispy crust then carve of the outer layer the meat will be rear where you have carved off the first slices.
Then repeat this process each time you carve of any layers. Simple place the carved meat in a nice crusty bun and serve with a dollop of salsa.
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