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.