Tyrolian side is showing here as I have never put any of these ingredients in my dish....
i flour then brown cubes of deer. Toss in a roughly sliced onion and let soften. Add a clove of garlic minced. Deglaze with a bottle of red wine. Add in paprika, herbs, juniper berries, bay leaves, salt and pepper, tomato paste, maybe a bit of boullion if meat is really lean to bump up the umami a bit, a touch of lingonberry jam and occasionally brown sugar if really dry red is used. Seal tightly and let braise in oven til meat is tender. Serve with spaetzle and lingonberry jam.