For the sauce:

• Toast peanuts in a pan or place in oven at 150°C oven until they turn a nice brown colour, this should take about 10 minutes. Alternatively, use already roasted, unsalted peanuts or unsweetened peanut butter if you prefer.
• Grind the sugar, garlic clove, tamarind paste and chilli in a mortar to a paste. Add the peanuts and continue to grind until a thick paste is formed.
• Mix in the soy sauce. Then slowly add coconut cream and continue to grind until the desired consistency is reached. 
• If the paste is too thick, dilute with more coconut cream or water.

• Remove the outer hard leaves from the lemongrass and cut into fine strips. Peel and coarsely chop the ginger, turmeric, garlic and shallot.
• Toast coriander seeds and pepper in a dry pan until fragrant. Grind to powder in a mortar. Add the palm sugar, garlic, ginger, turmeric, shallot and lemongrass and grind to a paste.
• Mix with the fish sauce and coconut milk to make a marinade. Rub the venison with the marinade and leave to rest in the refrigerator for at least an hour, or overnight if you prefer.
• Remove and skewer the meat on barbecue skewers - the tighter the better.
• Fry in a hot heavy bottomed pan, turning frequently, until venison is cooked through. This will take about 6 minutes.
• Sprinkle with sesame seeds and coriander and serve with peanut sauce and cucumber pieces.