Venison Goulash

• 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

1. 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.
2. 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.

oil, onion, garlic, tomato paste, red bell pepper, paprika, pepper, cumin, coriander, red wine, water, oregano, lemon juice

Taken from www.food.com/recipe/venison-goulash-277402 (may not work)