Heat 2tbsp of oil in a heavy-bottomed casserole dish.
Add half the venison mince, breaking down the meat with a wooden spoon.
Season with salt and pepper and brown all over.
Scoop the venison out of the dish and transfer to a bowl.
Add the other half of the venison to the pan and repeat the steps.
Add the remaining 2tbsp of oil to the pan and gently fry the onion and red pepper for about 8-10 minutes (or until the onion is golden).
Add the garlic, cumin, cinnamon, allspice and chipotle chili paste.
Sauté for a further 2 minutes.
Continue stirring and add the browned venison, bay leaf, tomatoes and beef stock.
Simmer gently for 30 minutes, adding a little more water if the mixture is too dry.
Season to taste and add the sugar, raisins, chopped coriander and olives. Cook for a further 20-25 minutes.
Taste before serving and season if needed. The mixture should be nice and thick.
Scatter some jalapenos, chopped coriander and toasted almond flakes on top.
Serve immediately with cooked rice.