heat the oil in a casserole pot

brown the venison, remove and set aside

add the onion and sauté until soft

add the rub (you can use any Spanish inspired spices)

when you can smell the spices return the meat and the juices to the pot

add the tomatoes, waterblommetjies, wine and potatoes

cover and simmer for 50 minutes

remove the lid and allow the sauce to thicken