Cube 2lbs of venison into I inch cubes. Rinse and blot dry with paper towel. Combine 1/2 cup of whole wheat flour with 1 tsp. smoked salt, I teaspoon curry powder, I teaspoon ground black pepper, 1 teaspoon paprika and finely chopped fresh rosemary. 6 cloves of garlic Thoroughly mix sipices with flour. Dredge meat pieces with seasoned flour. Heat 1/4 cup olive oil in heavy skillet. Add cubes of venison, And lightly brown cubes on all sides tossing in garlic cloves until they are translucent. Add lightly browned cubes and garlic to baking dish with 1/2 cup water and 1/2 cup of red wine. Cover dish and bake for 90 minutes. Garnish with freak rosemary. Serve with wild rice, couscous or mashed potatoes. Sautéed Brussels spouts will finish this dish off quite nicely. Try a bold red wine with hints of oak to make this meal memorable.