Cut the venison leg steaks into big chunks (2-3cm) and season with salt and pepper.
Heat oil in a large heavy-based pan and sear meat in batches, until browned all over. Pop the browned meat on a plate while you finish the rest.
Add the onion and garlic and cook, stirring, until the onion is translucent. Return the seared meat to the pan, dust with ﬂour, add tomato purée and both paprikas.
Combine all the ingredients and cook, stirring, for about a couple of minutes then add the wine and stock and bring to the boil.
Lower the heat, cover and simmer for about 1-1.5 hours, or until the meat is tender. Leg steak, being lean, can dry out a little so check to see when it’s tender and stop simmering then.
When ready, stir in the double cream or sour cream, sprinkle with the chopped parsley and serve with your favourite side like rice or mashed potatoes.