Cut the leg of venison into 2×2 cm cubes.
Heat olive oil and sesame oil in a casserole. Add meat, salt, pepper and fry for 5 minutes, add finely chopped onion and dried tomatoes cut into strips.
Add the spices, honey and sweet wine, pour enough water to cover the meat, simmer gently for about 30 min, then add the diced pumpkin.
Simmer again for about 20 min, then the meat should be soft.
Mix some flour with water and thicken the ragout with it. Season to taste and enjoy. Serve with gnocchi or noodles.
Tip:
you can also use any other meat for this ragout
