1 cup yogurt
1 onion, chopped
3 garlic cloves, minced
1 teaspoon cayenne pepper
1 jalapeno pepper, seeded and chopped
1 hot chili pepper (Thai or other) seeded and chopped
teaspoon cumin
teaspoon marjoram
Juice of 1 lemon
1/3 cup brown sugar
1 teaspoon salt
teaspoon black pepper

Mix together all ingredients and spread over 5-pound leg of venison. Cover with aluminum foil and refrigerate overnight.
Preheat oven to 450F. Place leg of venison in large roasting pan and cook until medium rare (see cooking time chart). Allow to stand 15 minutes before carving. Serve with Chestnut Puree