Swedish Venison Stew
Rinse the venison meat, pat dry and cut into bite-sized cubes. Peel the onions and chop finely. Rinse the bell peppers, cut into quarters, remove the seeds and cut the flesh into bite-sized cubes. Rinse the basil, shake dry and cut the leaves into thin strips. In a saucepan, heat the oil and brown the meat on all sides.
Add onions and diced bell peppers, sauté briefly, stir in the tomato paste and deglaze with the broth. Add the spices, season with salt and pepper, mix well and simmer over medium heat for 1 hour. Season the soup again, remove bay leaf and garnish with a dollop of sour cream. Serve sprinkled with basil strips.