Venison Goulash - cooking recipe

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

Preparation

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.