Use these ingredients as a guide, not dogma. If you can't find some of the specialized ingredients, like the harissa, use sriracha or even a few dashes of hot sauce. Once made, this stew will keep for a week in the fridge.
Heat the olive oil in a Dutch oven or other large pot with a lid. Brown the stew meat — I like 2-inch chunks — over medium-high heat. Do this in batches and take your time. Set aside the browned venison while you do the rest.
Heat the oven to 325°F.
When the meat is all browned, add the onion — this will deglaze the pot. Stir it around until no browned bits are left in the pot. Sauté this until the onions are browned, then add the garlic and cook another minute or two.
Add the the meat back to the pot, then the tomato paste and mix well. Pour in the venison stock and bay leaves and bring to a simmer, add salt to taste, cover and put into the oven for 2 hours.
At the two-hour mark, turn the heat down to 300°F and add the potatoes and peppers. Return to the oven.
Once the potatoes are tender, remove the pot from the oven, turn it off, and stir in the remaining ingredients. Cover the pot again on the stovetop and let this sit for 5 minutes before serving.