Purée red onion, garlic, jalapeno, and ginger. Brown cubes of venison in a hot cast iron skillet with a little coconut oil and set aside. Saute vegetable purée along with ground clove, coriander, fennel, cumin, turmeric, cinnamon, and a bay leaf. (And a teeny pinch of habanero powder if you dare!) Add a cup of coconut milk and a half cup of broth and simmer. Season with salt.
Meanwhile roast cauliflower tossed in spices and coconut oil until crisp and tender. Steam rice.
Then add cubes of venison in the sauce to cook to medium rare, about a minute or two.
Serve with cilantro and a cold beer.