I haven’t made this yet but it sounds really good. It is from a cookbook call “Over 50 and Still Cooking”.
Ingredients: [‘venison’, ‘oil’, ‘onion’, ‘garlic clove’, ‘tomato paste’, ‘red bell pepper’, ‘paprika’, ‘pepper’, ‘cumin’, ‘coriander’, ‘red wine’, ‘water’, ‘half-and-half’, ‘dried oregano’, ‘lemon juice’]
Quantity of Ingredients: [“2 lbs venison, cut into 1 inch cubes “,”2 tablespoons oil”,”1 medium onion, thinly sliced “,”1 garlic clove, minced “,”1 tablespoon tomato paste”,”1 red bell pepper, chopped “,”3 teaspoons paprika”,”1 teaspoon pepper”,”1/2 teaspoon cumin”,”1/2 teaspoon coriander”,”1 cup red wine”,”1 cup water”,”1 cup half-and-half”,”1 tablespoon dried oregano”,”1 tablespoon lemon juice”]
Number of Servings: 6
Steps: [‘In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute.’, ‘Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.’]