Spicy Venison Stew

• 4 tablespoons olive oil
• 925 g (2 lb) cubed venison, from

Pat the meat dry, and season with salt and pepper. Heat 3 tablespoons of the oil in a heavy frying pan and brown the meat on all sides. Transfer the meat with a slotted spoon to a flameproof casserole. Add the remaining oil, onion, chilli, and garlic to the pan and cook gently to soften the vegetables. Add the cumin, paprika and cayenne and cook for 30 seconds. Add the red wine, deglaze the pan