The day before you plan to eat, you need to marinade the meat. Combine all of the venison ingredients except for the last two in a blender and blend until smooth. Place the venison in a glass bowl or large freezer bag and add the blender contents. Marinate the meat overnight in the fridge.

Preheat your oven to 325 degrees.

Remove the venison from the marinade and rinse under cold water. Dry the meat thoroughly and let rest at room temperature for 30 minutes. Rub the meat with half of the olive oil and season with the salt. In a medium high pan add the remaining two tablespoons of olive oil and sear the meat on all sides until nicely browned.

Now place the meat in your oven and roast to an internal temperature of around 110 degrees and then glaze your venison with the honey harissa glaze. Put the meat back into the oven and cook until it reaches an internal temperature of 140 degrees for medium rare. Remove from the oven and let rest for 15 minutes before removing the butcher's twine and slicing.

Combine all of the dry ingredients in a bowl and mix until combine. Add the yogurt and mix with your hands until the dough just starts to form and come together. Transfer to a floured work surface and knead for about two minutes. Divide the dough into 5 pieces and roll out to around 1/8" thick.

Heat 1 tablespoon of the olive oil on medium-high heat. Cook the roti on each side for about two minutes or until nice and golden brown. Place the roti on a dry paper towel and then repeat with the rest of the dough.