Heat oil in dutch oven or heavy pot over medium high / high heat.
Salt & pepper venison cubes. Add to pot. Brown meat on all sides.
Remove venison, set aside.
Reduce heat to medium. Add onions to pot. Add a drizzle of more oil if needed. Saute until translucent and tender.
Add broth/stock/wine to pot. Deglaze (scrape and mix any bits of onion or meat - use wood or plastic utensil if using an enameled dutch oven)
Add meat, crushed tomatoes, green peppers, paprikas, garlic, parsley, salt, red & black pepper to pot.
Stir & bring all ingredients to a simmer. Reduce heat to medium low & cover.
Continue to simmer, stirring occasionally, until meat is tender (you're looking at an 1 1/2 to 2 hours.) Keep ingredients at a gentle simmer, not a bubbling boil.
Remove from heat. Salt & pepper to taste. Serve over white rice. Enjoy!