* 60 ml Sunflower oil or Lard
* 225 g Onions, sliced
* 600 g haunch or Shoulder of Venison, cut into 2.5 cm cubes
* 1 bulb Garlic, crushed
* 1 tablespoon Hungarian Paprika
* ½ teaspoon or more of Cayenne pepper
* Seasoning
* 50 g Plain flour
* 2.5 Litres warm Beef or Game Stock
* 450 g Carrots, scraped and cut into thick sticks
* ½ a tin of chopped Tomatoes
* 500 g mixed Peppers, thinly sliced
* 600 g Potatoes, peeled and cut into thick sticks

===Method===
* Preheat the Oil or Lard to a low temperature in large pan.
* Add the Onions, and Stew until glossy, but not Brown.
* Increase the heat.
* Add the Venison cubes and cook for about 10 minutes, stirring occasionally.
* Add the Garlic and cook until golden.
* Remove from the heat and stir the Paprika and Cayenne.
* Return to the heat and Stew for 20 seconds or so, then add the flour. Do not allow the Paprika to overcook or it will taste Bitter.
* Stir and slowly add the warm Beef stock.
* Bring to the boil, reduce heat, cover, and allow to simmer, for about half an hour.
* Add the Carrots and the Potatoes and cook until almost done.
* Finally add the Tomatoes and Peppers and Simmer slowly for a further 10 minutes.
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