Matumi venison stew

Season the venison with salt and black pepper and brown in heated oil. Remove from the pan and set aside. Fry the onions and garlic in the pan fat until soft and fragrant. Also remove from the pan and set aside. Brown the oxtail pieces, reduce the heat and add the beef stock and simmer until the meat is nearly tender. Add the venison, red wine and remaining ingredients, except the tomato purée and vegetables. Cover and simmer until the venison is nearly tender. Add the tomato purée and vegetables and simmer, uncovered, until the sauce thickens and the vegetables are just done. Serve with pearl wheat. Serves 8-10.