In a small bowl mix together the chili powder, oregano, cumin, cilantro leaves and bay leaf. Set aside. Season with venison meat with salt and cracked black pepper. Add the oil and sear venison meat in large heavy bottom pan over medium-high heat until brown in color, 3 to 5 minutes. Remove venison from the pan, add the onion, peppers and garlic cook until softened, about 2-3 minutes. Add the spice mix and cook for 2 minutes over medium heat infuse the flavors, stirring constantly. Return venison to the pan. Add tomatoes and brown sugar. Bring to simmer, cover and reduce heat. Cook at a low simmer for 3 hours, stirring occasionally, until tender. During the last 30 minutes cook uncovered. Taste and adjust seasonings if needed.
Enjoy with a glass of Cakebread Cellars Merlot