Marinate overnight in teriyaki sauce with 1-2 tsp olive oil, 1 lb venison stew, cut into 1-inch cubes.
Rinse venison, and dry. Brown in 2 tbsp olive oil. Remove from pan and keep warm.
Saute until transparent, adding extra oil if necessary, 1 large sweet onion, cut into 1-inch cubes. Add 1/2 pound of mushrooms and saute 2 minute more, then add venison.
Add 1/4 cup red wine, 2 medium to large carrots sliced into rounds. You may add 1-2 roughly chopped large tomatoes. Add 2 tbsp or more to taste sweet Hungarian paprika, 2 bay leaves, 1/4-1/2 tsp caraway seeds, freshly ground black pepper. Note: the Teriyaki Sauce adds some flavor and salt to the meat, so don't add salt until the end. Cover and simmer until meat is tender, adding more red wine or soup stock as required. The sauce may be thickened with beurre Maine - mix using a fork equal amounts (e.g., 1 tbsp) of flour and margarine or butter. Add to sauce a little at a time, whisking until the margarine/butter melts and the flour thickens the sauce. Correct the seasoning.