* 1 kg Venison, cubed
* 1 Onion, finely chopped
* 1 bulb of Garlic, finely chopped
* 20-25 g sweet Pimentón de La Vera or other sweet, Smoked paprika
* 125 ml Red wine
* 100 ml Spanish Brandy
* Olive oil

===Method===
* Place the Venison in a bowl with the Wine and Brandy and allow to Marinade for 12 hours, stirring occasionally.
* Drain the meat, reserving the Wine and Brandy.
* Put some Oil in a saucepan and bring it up to a high heat.
* Add the Onion and the Garlic and allow them to fry until golden.
* Add a little more Oil, and the Venison and sear.
* Reduce the heat.
* Add the Paprika, Wine and Brandy and cover.
* Allow to Simmer, covered, until tender and you are left with a little bit of Sauce.
* Should the Sauce begin to dry up, add a little water or Stock.

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