Spicy pulled Venison on a bun

You need smoked paprika for this recipe, look for it in the grocer specialty section or Italian food stores, the paprika is roasted over oak logs it is quite different from reg paprika and comes in different levels of heat, so be careful you don't get too hot for your taste.

2 1/2-3 lbs venison roast
2 large cooking onions thinly sliced
2 large red,yellow or green peppers thinly sliced
2 large cloves garlic crushed
2-3 tbsp canola or peanut oil
1 tbsp smoked hot paprika
3 tbsp tomato paste
1/4 cup all purpose flour
2-2 1/2 cups beef stock or broth
salt and pepper to taste
sour cream [keep in fridge until ready to eat venison]
sweet onion sliced the way you like it [put beside sourcream]
Strip all fat from meat,then cut into 4-5 chunks.Heat 2 tbsp oil in a large dutch oven or other large pot med high heat,brown all sides well.Remove meat,turn down to med heat,add remaining oil if needed,then add onions, garlic and peppers cook stiring occasionaly until onions are soft. Mix paprika with flour stir into veggies cook 2 mins, stir in tomato paste; then slowly add in 2 cups beef stock, return venison to pot, push meat to coat in liquid add more liquid if needed to bring halfway up sides of meat,bring to a boil then reduce heat so it just simmers,then cover with a lid. Braise stiring occasionaly for 1 1/2 to 2 hours or until meat can be pulled apart easy with 2 forks.Remove meat to a plate pull apart to shreads, meanwhile increase heat to med low and simmer broth in pot until glossy and thick [about 5-10 mins] return meat to broth [add salt if needed] stir a few times until hot,spoon meat on to your favorite type of bun or bread, serve with sourcream and onions. enjoy